Seasoning containing processed oyster product and method for improvement in oyster flavor of the same

Abstract

To provide: a seasoning which contains a processed oyster product and which has an improved oyster flavor; and so on.SOLUTION: A seasoning contains (A) a processed oyster product and (B) at least one selected from the group consisting of an Fe-containing material, a Cu-containing material, and a Zn-containing material. A total Fe content in the seasoning is 0.4 to 10 wt.ppm based on the seasoning when the seasoning contains at least the Fe-containing material as (B). A total Cu content in the seasoning is 0.5 to 45 wt.ppm based on the seasoning when the seasoning contains at least the Cu-containing material as (B). A total Zn content in the seasoning is 0.5 to 12 wt.ppm based on the seasoning when the seasoning contains at least the Zn-containing material as (B).SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a seasoning containing a processed oyster product and a method for producing the same, and also to a method for enhancing the oyster flavor of a seasoning containing a processed oyster product. [Background technology]

[0002] Oyster sauce and other seasonings made primarily from oysters are popular with consumers for their distinctive oyster flavor (oyster flavor), which is composed of a variety of tastes and aromas, and in recent years have come to be used not only in Chinese cuisine but also in a variety of cuisines both at home and abroad. If the oyster flavor of such seasonings could be improved, the commercial value of the seasonings would be expected to increase.

[0003] On the other hand, it has been proposed to use metal oxides to enhance the salty taste and mineral additives to enhance the taste of beer (Patent Documents 1 and 2). However, neither Patent Document 1 nor 2 studies the oyster flavor at all. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2016 / 189385 [Patent Document 2] International Publication No. 2005 / 033259 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention has been made in consideration of the above-mentioned circumstances, and the problem to be solved is to provide a seasoning containing processed oyster products and having an appropriately enhanced oyster flavor, a method for producing the same, and a method for enhancing the oyster flavor of a seasoning containing processed oyster products. [Means for solving the problem]

[0006] Among the various tastes and aromas that constitute the oyster flavor, some are unpleasant when used alone (for example, a fishy aroma), and simply increasing the content of oysters or processed oysters in a seasoning to improve the oyster flavor makes the fishy aroma too strong, making it difficult to obtain a seasoning with a suitably improved oyster flavor. As a result of intensive research, the present inventors have found that the oyster flavor of a seasoning containing an oyster processed product can be suitably improved by mixing at least one selected from the group consisting of an Fe-containing substance, a Cu-containing substance, and a Zn-containing substance with an oyster processed product and adjusting the total Fe content, total Cu content, and total Zn content in the seasoning to specific ranges, and have completed the present invention through further research. That is, the present invention is as follows.

[0007] [1] A seasoning comprising (A) a processed oyster product and (B) at least one selected from the group consisting of an Fe-containing substance, a Cu-containing substance, and a Zn-containing substance, When the seasoning contains at least an Fe-containing substance as (B), the total content of Fe in the seasoning is 0.4 to 10 ppm by weight relative to the seasoning; When the seasoning contains at least a Cu-containing substance as (B), the total content of Cu in the seasoning is 0.5 to 45 ppm by weight relative to the seasoning; A seasoning, wherein when the seasoning contains at least a Zn-containing substance as (B), the total content of Zn in the seasoning is 0.5 to 12 ppm by weight relative to the seasoning. [2] The seasoning according to [1], wherein the content of (A) in the seasoning is 0.01 to 20% by weight based on the weight of the seasoning. [3] The Fe-containing substance is at least one selected from the group consisting of an Fe compound, an Fe-containing yeast, and an Fe-containing foodstuff; The Cu-containing substance is at least one selected from the group consisting of a Cu compound, a Cu-containing yeast, and a Cu-containing foodstuff; The seasoning according to [1] or [2], wherein the Zn-containing substance is at least one selected from the group consisting of a Zn compound, a Zn-containing yeast, and a Zn-containing foodstuff. [4] The seasoning according to any one of [1] to [3], wherein (B) is at least two selected from the group consisting of an Fe-containing substance, a Cu-containing substance, and a Zn-containing substance. [5] A seasoning described in any one of [1] to [4], which is a seasoning with an enhanced oyster flavor. [6] A method for producing a seasoning, comprising mixing (A) a processed oyster product and (B) at least one selected from the group consisting of an Fe-containing material, a Cu-containing material, and a Zn-containing material, When at least an Fe-containing substance is used as the (B), the Fe-containing substance is used so that the total content of Fe in the seasoning is 0.4 to 10 ppm by weight relative to the seasoning, When at least a Cu-containing substance is used as the (B), the Cu-containing substance is used so that the total content of Cu in the seasoning is 0.5 to 45 ppm by weight relative to the seasoning; A production method in which, when at least a Zn-containing substance is used as (B), the Zn-containing substance is used so that the total content of Zn in the seasoning is 0.5 to 12 ppm by weight relative to the seasoning. [7] The method according to [6], wherein the (A) is used so that the content of the (A) in the seasoning is 0.01 to 20% by weight relative to the seasoning. [8] The Fe-containing substance is at least one selected from the group consisting of an Fe compound, an Fe-containing yeast, and an Fe-containing foodstuff; The Cu-containing substance is at least one selected from the group consisting of a Cu compound, a Cu-containing yeast, and a Cu-containing foodstuff; The manufacturing method according to [6] or [7], wherein the Zn-containing substance is at least one selected from the group consisting of a Zn compound, a Zn-containing yeast, and a Zn-containing food ingredient. [9] The method according to any one of [6] to [8], wherein (B) is at least two selected from the group consisting of an Fe-containing material, a Cu-containing material, and a Zn-containing material.

[10] The method for producing a seasoning according to any one of [6] to [9], wherein the seasoning has an enhanced oyster flavor.

[11] A method for improving the oyster flavor of a seasoning containing an oyster processed product, comprising mixing (A) an oyster processed product and (B) at least one selected from the group consisting of an Fe-containing substance, a Cu-containing substance, and a Zn-containing substance, When at least an Fe-containing substance is used as the (B), the Fe-containing substance is used so that the total content of Fe in the seasoning is 0.4 to 10 ppm by weight relative to the seasoning, When at least a Cu-containing substance is used as the (B), the Cu-containing substance is used so that the total content of Cu in the seasoning is 0.5 to 45 ppm by weight relative to the seasoning; The method, wherein when at least a Zn-containing substance is used as (B), the Zn-containing substance is used so that the total content of Zn in the seasoning is 0.5 to 12 ppm by weight relative to the seasoning.

[12] The method according to

[11] , wherein the (A) is used so that the content of the (A) in the seasoning is 0.01 to 20% by weight relative to the seasoning.

[13] The Fe-containing substance is at least one selected from the group consisting of an Fe compound, an Fe-containing yeast, and an Fe-containing foodstuff; The Cu-containing substance is at least one selected from the group consisting of a Cu compound, a Cu-containing yeast, and a Cu-containing foodstuff; The method according to

[11] or

[12] , wherein the Zn-containing substance is at least one selected from the group consisting of a Zn compound, a Zn-containing yeast, and a Zn-containing foodstuff.

[14] The method according to any one of

[11] to

[13] , wherein (B) is at least two selected from the group consisting of an Fe-containing substance, a Cu-containing substance, and a Zn-containing substance. Effect of the Invention

[0008] According to the present invention, a seasoning containing a processed oyster product is provided. The seasoning of the present invention can have a favorable improved oyster flavor (e.g., complexity, thick, etc.). The seasoning of the present invention can have an improved oyster flavor (e.g., complexity, thick, etc.) without imparting any off-flavor. The present invention also provides a method for producing a seasoning containing a processed oyster product. The production method of the present invention can produce a seasoning having an improved oyster flavor (e.g., complexity, thick flavor, etc.). The production method of the present invention can preferably produce a seasoning having an improved oyster flavor (e.g., complexity, thick flavor, etc.) without imparting any off-flavor. The present invention also provides a method for improving the oyster flavor of a seasoning containing an oyster processed product. The method of the present invention can suitably improve the oyster flavor (e.g., complexity, thick flavor, etc.) of a seasoning containing an oyster processed product. The method of the present invention can preferably improve the oyster flavor (e.g., complexity, thick flavor, etc.) of a seasoning containing an oyster processed product without imparting an unusual flavor. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] One of the characteristics of the seasoning of the present invention is that it contains (A) a processed oyster product and (B) at least one selected from the group consisting of an Fe-containing substance, a Cu-containing substance, and a Zn-containing substance. In this specification, for ease of explanation, the "processed oyster product" and "at least one selected from the group consisting of an Fe-containing material, a Cu-containing material, and a Zn-containing material" may be referred to simply as "(A)" and "(B)", respectively.

[0010] In the present invention, "processed oyster products" refers to food materials that are produced using the edible parts of oysters as the main ingredient through processing (e.g., extraction, grinding, crushing, enzyme treatment, etc.) and that can be used to impart the sensory characteristics (e.g., flavor, etc.) or functionality (e.g., nutritional value, etc.) of oysters to foods. Note that "food" here is a concept that broadly includes things that can be ingested orally, and also includes beverages, seasonings, etc.

[0011] The oysters used as the raw material for the oyster processed products are not particularly limited as long as they are edible, and examples of such oysters include oysters belonging to the genus Crassostrea, such as the Pacific oyster (Crassostrea gigas), the rock oyster (Crassostrea nippona), the Suminoe oyster (Crassostrea ariakesis), the Shikamegaki oyster (Crassostrea sikamea), and the Virginia oyster (Crassostrea virginica); the Itabo oyster (Ostrea denselamellosa), the European flat oyster (Ostrea edulis), the Olympia oyster (Ostrea lurida and other oysters belonging to the Ostrea genus; Saccostrea kegaki and other oysters belonging to the Saccostrea genus.

[0012] Specific examples of oyster processed products include oyster extracts, ground oysters, crushed oysters, enzyme-treated oysters, etc., but are not particularly limited as long as they contain natural ingredients derived from oysters that can impart the sensory characteristics or functionality of oysters to foods.

[0013] The oyster extract refers to an extract liquid separated from the edible part of the oyster by extraction treatment, or a concentrate, dilution, dry product, etc. thereof. The extraction treatment for oysters may be performed by a method known per se or a method equivalent thereto, and is not particularly limited. The extraction treatment for oysters may be performed on oysters with their shells still attached, or on the peeled meat (edible part) obtained by removing the shells or its ground product, etc. The edible part of the oyster may be subjected to a normal pretreatment (e.g., washing, drying, shredding, etc.), enzyme treatment, acid treatment, etc., before the extraction treatment. The extraction medium is not particularly limited, and for example, water, an organic solvent (e.g., ethanol, etc.), or a mixture thereof, etc., may be used. Alternatively, the extraction treatment may be performed by heated steam. The extraction time and extraction temperature are not particularly limited, and may be appropriately adjusted and set within the normal range. The oyster extract (e.g., oyster broth, steamed oyster juice, etc.) may be subjected to purification treatment such as filtration (to remove impurities, etc.), sterilization treatment, enzyme treatment, acid treatment, etc. Furthermore, the oyster extract may be concentrated, diluted, and dried by a method known per se or a method equivalent thereto.

[0014] The ground oyster refers to a paste obtained by grinding the edible parts of oysters, or a concentrate, dilution, dry product, etc. thereof. The grinding process of the edible parts of oysters may be performed by a method known per se or a method equivalent thereto using a general device (e.g., a mixer, a food processor, etc.), or may be performed manually using a mortar and pestle, etc. The edible parts of oysters may be subjected to normal pre-treatment (e.g., washing, drying, shredding, etc.), enzyme treatment, acid treatment, etc. before grinding. In addition, water, etc. may be added to the edible parts of oysters when grinding (e.g., before grinding, during grinding, etc.). The paste (oyster paste) obtained by grinding the edible parts of oysters may be subjected to a purification process such as filtration (removal of impurities, etc.), a sterilization process, an enzyme treatment, an acid treatment, etc. Furthermore, the concentration, dilution and drying of the paste obtained by grinding the edible parts of the oysters can all be carried out by a method known per se or a method equivalent thereto.

[0015] The ground oysters refer to powders obtained by subjecting the edible parts of oysters to a freezing and / or drying process and then subjecting the resulting frozen, dried or freeze-dried products to a grinding process. The freezing and drying processes of the edible parts of oysters may be carried out using general equipment by a method known per se or a method equivalent thereto, and the grinding process of the resulting frozen, dried or freeze-dried products may also be carried out using general equipment by a method known per se or a method equivalent thereto. Before the freezing and / or drying process, the edible parts of oysters may be subjected to normal pretreatment (e.g., washing, drying, shredding, etc.), enzyme treatment, acid treatment, etc.

[0016] The enzyme-treated oyster product refers to a decomposition product obtained by decomposing the edible part of the oyster using the action of an enzyme, or a concentrate, dilution, dry product, etc. thereof. The enzyme treatment of the oyster may be performed by a method known per se or a method equivalent thereto, and is not particularly limited. The enzyme used in the enzyme treatment is not particularly limited, and examples thereof include proteases, etc. The enzyme treatment of the oyster may be performed at normal pressure, but may also be performed under pressure or reduced pressure. The decomposition product obtained by the enzyme treatment of the edible part of the oyster may be subjected to a purification treatment such as filtration (removal of impurities, etc.), a sterilization treatment, an extraction treatment, an acid treatment, etc. In addition, the concentration, dilution, and drying of the decomposition product obtained by the enzyme treatment of the edible part of the oyster may all be performed by a method known per se or a method equivalent thereto.

[0017] In producing oyster processed products, other raw materials (e.g., water, sugars, salt, food additives, etc.) may be used in addition to oysters, as long as the object of the present invention is not impaired.

[0018] The processed oyster products used in the present invention may be commercially available products. For example, products commercially available under names such as "oyster juice," "oyster extract," "oyster extract powder," and "oyster sauce" may be used as processed oyster products.

[0019] In the present invention, the term "Fe-containing substance" refers to an edible substance that contains the element Fe (iron element). The concept of Fe-containing substance includes iron itself and substances that contain Fe ions. In the present invention, (A) (i.e., processed oyster products) is excluded from Fe-containing substances.

[0020] Specific examples of the Fe-containing substance include Fe compounds, Fe-containing yeast, and Fe-containing foodstuffs, but are not particularly limited as long as they contain the Fe element (iron element) and are edible. From the viewpoint of efficiently improving the oyster flavor, the Fe-containing substance is preferably an Fe compound or Fe-containing yeast.

[0021] In the present invention, the term "Fe compound" refers to a compound containing Fe element (iron element) as a constituent element. The Fe compound is not particularly limited as long as it is edible, and examples thereof include ferrous sulfate, ferric sulfate, ferrous chloride, ferric chloride, ferrous citrate, sodium ferrous citrate, ferric citrate, ammonium ferric citrate, ferrous pyrophosphate, ferric pyrophosphate, ferric phosphate, ferrous gluconate, ferric hydroxide, ferric lactate, ferric oxide, heme iron, hemin, sodium iron chlorophyllin, and iron. These Fe compounds may be used alone or in combination of two or more.

[0022] In the present invention, the term "Fe-containing yeast" refers to yeast containing the element Fe (iron element), and is also called iron-containing yeast. The type of yeast containing Fe is not particularly limited, and examples thereof include yeast of the genus Saccharomyces, yeast of the genus Schizosaccharomyces, and yeast of the genus Candida. The form of the Fe-containing yeast is not particularly limited, and examples thereof include powder, paste, and suspension. The Fe-containing yeast may be a live cell or may be sterilized.

[0023] In the present invention, "Fe-containing foodstuff" refers to a food material containing Fe element (iron element). Examples of Fe-containing foodstuffs include, but are not limited to, seaweed (e.g., green seaweed, rock seaweed, roasted seaweed, seasoned seaweed, etc.), kelp (e.g., fine kelp, shredded kelp, etc.), hijiki, sesame, perilla, soybean, parsley, yuba, poppy seeds, tofu, red konjac, livestock liver (e.g., beef liver, pork liver, chicken liver, etc.), eel liver, etc. These Fe-containing foodstuffs may be used alone or in combination of two or more. In the present invention, oysters and their processed products are excluded from the Fe-containing foodstuffs.

[0024] In the present invention, the term "Cu-containing material" refers to an edible material that contains the element Cu (copper element). The concept of Cu-containing material includes copper itself and materials that contain Cu ions. In the present invention, (A) (i.e., processed oyster products) is excluded from Cu-containing materials.

[0025] Specific examples of Cu-containing substances include Cu compounds, Cu-containing yeast, and Cu-containing foodstuffs, but are not particularly limited as long as they contain Cu element (copper element) and are edible. From the viewpoint of efficiently improving the oyster flavor, the Cu-containing substance is preferably a Cu compound or a Cu-containing yeast.

[0026] In the present invention, the term "Cu compound" refers to a compound containing Cu element (copper element) as a constituent element. The Cu compound is not particularly limited as long as it is edible, and examples thereof include copper sulfate, copper gluconate, copper nitrate, copper chloride, copper oxide, copper formate, copper acetate, copper butyrate, copper valerate, copper citrate, copper lactate, copper phosphate, copper malate, copper succinate, copper malonate, copper chlorophyll, sodium copper chlorophyllin, and copper. These Cu compounds may be used alone or in combination of two or more.

[0027] In the present invention, the term "Cu-containing yeast" refers to yeast containing Cu (copper), and is also called copper-containing yeast. The type of yeast containing Cu is not particularly limited, and examples thereof include yeast of the genus Saccharomyces, yeast of the genus Schizosaccharomyces, and yeast of the genus Candida. The form of the Cu-containing yeast is not particularly limited, and examples thereof include powder, paste, and suspension. The Cu-containing yeast may be live or sterilized.

[0028] In the present invention, "Cu-containing foodstuff" refers to a food material containing Cu element (copper element). Examples of Cu-containing foodstuffs include shrimp (e.g., Sakura shrimp, Ise lobster, Taisho shrimp, Kuruma shrimp, Ushi shrimp, Amaebi shrimp, etc.), Mantis shrimp, Firefly squid, Octopus, Salmon roe, Yuba, Sesame, Livestock liver (e.g., Beef liver, Pork liver, etc.), Eel liver, etc., but are not limited thereto. These Cu-containing foodstuffs may be used alone or in combination of two or more. In the present invention, oysters and their processed products are excluded from Cu-containing foodstuffs.

[0029] In the present invention, "Zn-containing substances" refers to edible substances that contain the element Zn (zinc element). The concept of Zn-containing substances includes zinc itself and substances that contain Zn ions. In the present invention, (A) (i.e., processed oyster products) is excluded from Zn-containing substances.

[0030] Specific examples of the Zn-containing substance include Zn compounds, Zn-containing yeast, and Zn-containing foodstuffs, but are not particularly limited as long as they contain Zn element (zinc element) and are edible. From the viewpoint of efficiently improving the oyster flavor, the Zn-containing substance is preferably a Zn compound or Zn-containing yeast.

[0031] In the present invention, the term "Zn compound" refers to a compound containing Zn element (zinc element) as a constituent element. The Zn compound is not particularly limited as long as it is edible, and examples thereof include zinc gluconate, zinc sulfate, zinc chloride, zinc citrate, zinc nitrate, zinc acetate, zinc lactate, zinc butyrate, zinc formate, zinc phosphate, zinc malate, zinc succinate, zinc malonate, zinc maleate, and zinc. These Zn compounds may be used alone or in combination of two or more.

[0032] In the present invention, the term "Zn-containing yeast" refers to yeast containing the element Zn (zinc element), and is also called zinc-containing yeast. The type of yeast containing Zn is not particularly limited, and examples thereof include yeast of the genus Saccharomyces, yeast of the genus Schizosaccharomyces, and yeast of the genus Candida. The form of the Zn-containing yeast is not particularly limited, and examples thereof include powder, paste, and suspension. The Zn-containing yeast may be live or sterilized.

[0033] In the present invention, "Zn-containing foodstuff" refers to a food material containing the element Zn (zinc element). Examples of Zn-containing foodstuffs include meat (beef, beef liver, pork liver, chicken liver, etc.), cheese (e.g., processed cheese, Parmesan cheese, etc.), crab (e.g., cod crab, red crab, hairy crab, etc.), cod roe, ascidian, mantis shrimp, sesame, etc., but are not limited to these. These Zn-containing foodstuffs may be used alone or in combination of two or more. In the present invention, oysters and their processed products are excluded from the Zn-containing foodstuffs.

[0034] The manufacturing method of the Fe-containing material, Cu-containing material, and Zn-containing material used in the present invention is not particularly limited, and those manufactured by a method known per se or a method equivalent thereto may be used. The Fe-containing material, Cu-containing material, and Zn-containing material may each be a commercially available product.

[0035] In one embodiment, the seasoning of the present invention may contain as (B) at least two selected from the group consisting of an Fe-containing material, a Cu-containing material, and a Zn-containing material, or may contain all three of an Fe-containing material, a Cu-containing material, and a Zn-containing material.

[0036] Specifically, the seasoning of the present invention may contain any one of the following (i) to (vii) as (B). (i) Fe-containing material (ii) Cu-containing material (iii) Zn-containing material (iv) Combination of Fe and Cu inclusions (v) Combination of Fe-containing and Zn-containing (vi) Combination of Cu-containing and Zn-containing materials (vii) Combination of Fe-, Cu- and Zn-containing materials

[0037] The seasoning of the present invention may consist only of (A) (i.e., a processed oyster product) and (B) (i.e., at least one selected from the group consisting of an Fe-containing substance, a Cu-containing substance, and a Zn-containing substance), but may also contain components other than (A) and (B) in addition to (A) and (B). The components other than (A) and (B) that may be contained in the seasoning of the present invention are not particularly limited as long as they do not impair the object of the present invention. Examples of the components include salt, sugars (e.g., sucrose, glucose, fructose, lactose, starch syrup, fructose glucose liquid sugar, dextrin, starch, etc.), protein hydrolysates, vitamins (e.g., vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin D, vitamin E, vitamin K, etc.), amino acids (e.g., alanine, isoleucine, tryptophan, threonine, valine, lysine, etc.), soy sauce (e.g., dark soy sauce, light soy sauce, white soy sauce, tamari soy sauce, re-brewed soy sauce, returned soy sauce, etc.), umami seasonings (e.g., amino acid seasonings such as monosodium glutamate, sodium aspartate, alanine, glycine, etc.; disodium inosinate, Nucleic acid-based seasonings such as sodium, disodium guanylate, etc.; organic acid-based seasonings such as sodium succinate, disodium succinate, etc.), sweeteners (e.g., aspartame, disodium glycyrrhizinate, saccharin, etc.), acidulants (e.g., citric acid, succinic acid, acetic acid, sodium acetate, malic acid, etc.), bittering agents (e.g., caffeine, naringin, wormwood extract, etc.), spices (e.g., oregano, pepper, sage, thyme, rosemary, garlic, laurel, clove, etc.), thickening stabilizers (e.g., gum arabic, guar gum, xanthan gum, etc.), antioxidants (e.g., mixed vitamin E, sodium erythorbate, etc.), preservatives (e.g., sodium benzoate, sorbic acid, etc.), coloring agents (e.g., gardenia yellow, red No. 2, etc.), flavorings, etc. The seasoning of the present invention may contain one or more of these components.

[0038] From the viewpoint of effectively enhancing the oyster flavor, the content of (A) (i.e., oyster processed product) in the seasoning of the present invention is preferably 0.01 to 20 wt. %, more preferably 0.05 to 10 wt. %, even more preferably 0.1 to 5 wt. %, and particularly preferably 0.3 to 3 wt. %, in terms of solid content, relative to the seasoning of the present invention. In the present invention, the solid content of (A) (i.e., the processed oyster product) is determined by drying (A) at normal pressure by a conventional method to remove moisture and volatile substances, and measuring the weight of the remaining dried product.

[0039] When the seasoning of the present invention contains at least an Fe-containing substance as (B) (in other words, when (B) contains at least an Fe-containing substance), the total Fe content in the seasoning of the present invention is preferably within a specific range. The seasoning of the present invention having a total Fe content within the specific range can have an appropriately improved oyster flavor. Specifically, the total Fe content in the seasoning of the present invention is preferably 0.4 to 10 ppm by weight, more preferably 0.5 to 9.7 ppm by weight, and particularly preferably 3.5 to 9.5 ppm by weight, relative to the seasoning of the present invention. Here, the "total Fe content" in the seasoning of the present invention is the sum of the amount of Fe derived from the Fe-containing material and the amount of Fe derived from (A) (i.e., the processed oyster product). The total Fe content in the seasoning of the present invention is measured by inductively coupled plasma (ICP) emission spectrometry. When the amounts of the Fe-containing material and (A) used in the production of the seasoning of the present invention, and the amounts of Fe contained therein, are known, the total Fe content in the seasoning of the present invention may be calculated.

[0040] When the seasoning of the present invention contains at least a Cu-containing substance as (B) (in other words, when (B) contains at least a Cu-containing substance), the total Cu content in the seasoning of the present invention is preferably within a specific range. The seasoning of the present invention having a total Cu content within a specific range can have a suitably improved oyster flavor. Specifically, the total Cu content in the seasoning of the present invention is preferably 0.5 to 45 ppm by weight, more preferably 0.8 to 35 ppm by weight, and particularly preferably 2 to 26 ppm by weight, relative to the seasoning of the present invention. Here, the "total Cu content" in the seasoning of the present invention is the sum of the amount of Cu derived from the Cu-containing material and the amount of Cu derived from (A) (i.e., the processed oyster product). The total Cu content in the seasoning of the present invention is measured by inductively coupled plasma (ICP) emission spectrometry. When the amounts of the Cu-containing material and (A) used in the production of the seasoning of the present invention, and the amounts of Cu contained therein, are known, the total Cu content in the seasoning of the present invention may be calculated.

[0041] When the seasoning of the present invention contains at least a Zn-containing substance as (B) (in other words, when (B) contains at least a Zn-containing substance), the total Zn content in the seasoning of the present invention is preferably within a specific range. The seasoning of the present invention having a total Zn content within a specific range can have a suitably improved oyster flavor. Specifically, the total Zn content in the seasoning of the present invention is preferably 0.5 to 12 ppm by weight, more preferably 1 to 8 ppm by weight, and particularly preferably 2 to 4 ppm by weight, relative to the seasoning of the present invention. Here, the "total Zn content" in the seasoning of the present invention is the sum of the amount of Zn derived from the Zn-containing material and the amount of Zn derived from (A) (i.e., the processed oyster product). The total Fe content in the seasoning of the present invention is measured by inductively coupled plasma (ICP) emission spectrometry. When the amounts of the Zn-containing material and (A) used in the production of the seasoning of the present invention, and the amount of Zn contained therein, are known, the total Zn content in the seasoning of the present invention may be calculated.

[0042] The form and type of the seasoning of the present invention are not particularly limited as long as they do not impair the object of the present invention. The form of the seasoning of the present invention may be, for example, solid (including powder, granule, etc.), semi-solid, liquid, etc. In addition, the type of the seasoning of the present invention may be, for example, sauce, soup stock, soy sauce, sauce, soup, etc., but is not limited thereto. In addition, the seasoning of the present invention may be provided as one embodiment that requires dilution (addition of water, etc.) when used (so-called concentrated type seasoning). When the seasoning of the present invention is a concentrated type, the content of (A) and the total content of Fe, Cu, and Zn in the seasoning of the present invention described above are all amounts relative to the seasoning of the present invention after dilution (in other words, the content of (A) and the total content of Fe, Cu, and Zn in the seasoning of the present invention described above are all amounts relative to the seasoning of the present invention when eaten).

[0043] The method for producing the seasoning of the present invention is not particularly limited other than using (A) (i.e., processed oyster products) and (B) (i.e., at least one selected from the group consisting of Fe-containing substances, Cu-containing substances, and Zn-containing substances), and the seasoning of the present invention can be produced by conventional methods in the field of seasonings depending on the form and type of seasoning, etc.

[0044] The seasoning of the present invention may have an improved oyster flavor. In the present invention, "oyster flavor" refers to a flavor (taste, aroma) unique to oysters. More specifically, the oyster flavor is a sensation that cannot be expressed by a single taste or aroma, and is a complex flavor (also referred to as "complexity" or "complex flavor" in the present invention) composed of a combination of saltiness, umami, sweetness, bitterness, seashore aroma, caramel aroma, roasted aroma, fishy aroma, metallic aroma, fruity aroma, soy sauce aroma, etc., as well as a sensation expressed by flavors surrounding the complexity (e.g., thickness, breadth, persistence, etc.). In the present invention, "improvement of oyster flavor" includes improvement of complexity (e.g., a plurality of stimuli related to taste and aroma are given in a well-balanced manner to give a sharp flavor, the unity of multiple flavors is suppressed, etc.), improvement of thickness, improvement of breadth, improvement of persistence, etc. The presence or absence and the degree of the oyster flavor can be evaluated by a sensory evaluation by a trained expert panel using complexity and / or related flavors (e.g., richness, breadth, persistence, etc.) as indicators. The seasoning of the present invention can preferably have an improved oyster flavor (e.g., complexity, richness, etc.) without imparting an off-flavor. Here, "off-flavor" refers to a flavor of a type or intensity that is not normally detected in oysters. For example, an iron flavor can be detected in oysters, but an excessively strong iron flavor that is not normally detected in oysters can be included in the off-flavors. The presence or absence and the degree of the off-flavor can also be evaluated by a sensory evaluation by a trained expert panel.

[0045] The foods in which the seasoning of the present invention can be used may be any food to which it is desired to impart an oyster flavor, and specific examples include stir-fried dishes such as stir-fried meat and vegetables, green pepper and pork, yakisoba, fried rice, phagnum oysters, twice-cooked pork, sisig, etc.; stews and boiled dishes such as curry, oden, adobo, humba, etc.; baked dishes such as pan-fried dumplings; fried dishes such as karaage (fried chicken); steamed dishes such as shumai (steamed dishes); parboiled vegetables, rice with raw egg on top, dipping sauces, etc., but are not limited to these.

[0046] The present invention also provides a method for producing a seasoning (sometimes referred to herein as the "production method of the present invention"). One of the features of the manufacturing method of the present invention is that it includes mixing (A) processed oyster products and (B) at least one selected from the group consisting of Fe-containing materials, Cu-containing materials, and Zn-containing materials.

[0047] (A) (i.e., processed oyster product) and (B) (i.e., at least one selected from the group consisting of an Fe-containing substance, a Cu-containing substance, and a Zn-containing substance) used in the manufacturing method of the present invention are the same as those contained in the seasoning of the present invention described above, and the preferred embodiments are also the same.

[0048] In the manufacturing method of the present invention, (A) (i.e., a processed oyster product) is preferably used so that the content of (A) in the seasoning obtained by the manufacturing method of the present invention falls within a specific range for the seasoning. Specifically, the content of (A) in the seasoning obtained by the production method of the present invention is the same as the content of (A) in the seasoning of the present invention described above, and the preferred range is also the same.

[0049] In the production method of the present invention, when at least an Fe-containing material is used as (B) (in other words, when (B) contains at least an Fe-containing material), it is preferable that the Fe-containing material is used so that the total Fe content in the seasoning obtained by the production method of the present invention is within a specific range for the seasoning. Specifically, the total Fe content in the seasoning obtained by the manufacturing method of the present invention is the same as the total Fe content in the seasoning of the present invention when the above-mentioned seasoning of the present invention contains at least an Fe-containing substance as (B), and the preferred range is also the same.

[0050] In the production method of the present invention, when at least a Cu-containing material is used as (B) (in other words, when (B) contains at least a Cu-containing material), the Cu-containing material is preferably used so that the total Cu content in the seasoning obtained by the production method of the present invention is within a specific range for the seasoning. Specifically, the total Cu content in the seasoning obtained by the manufacturing method of the present invention is the same as the total Cu content in the seasoning of the present invention when the above-mentioned seasoning of the present invention contains at least a Cu-containing substance as (B), and the preferred range is also the same.

[0051] In the manufacturing method of the present invention, when at least a Zn-containing substance is used as (B) (in other words, when (B) contains at least a Zn-containing substance), the Zn-containing substance is preferably used so that the total Zn content in the seasoning obtained by the manufacturing method of the present invention is within a specific range for the seasoning. Specifically, the total Zn content in the seasoning obtained by the manufacturing method of the present invention is the same as the total Zn content in the seasoning of the present invention when the above-mentioned seasoning of the present invention contains at least a Zn-containing substance as (B), and the preferred range is also the same.

[0052] In the manufacturing method of the present invention, the method for mixing (A) (i.e., processed oyster products) and (B) (i.e., at least one selected from the group consisting of Fe-containing materials, Cu-containing materials, and Zn-containing materials) is not particularly limited, and may be performed by a method known per se or a method equivalent thereto.

[0053] The manufacturing method of the present invention may further include a general seasoning manufacturing process in addition to the step of mixing (A) (i.e., processed oyster products) and (B) (i.e., at least one selected from the group consisting of an Fe-containing material, a Cu-containing material, and a Zn-containing material), as long as the process does not impair the objectives of the present invention.

[0054] The seasoning obtained by the production method of the present invention can preferably have an improved oyster flavor (e.g., complexity, richness, etc.). The seasoning obtained by the production method of the present invention can preferably have an improved oyster flavor (e.g., complexity, richness, etc.) without imparting any off-flavor.

[0055] The food to which the seasoning obtained by the production method of the present invention is applied may be any food to which it is desired to impart an oyster flavor. Specific examples of such food are the same as the specific examples of the food to which the seasoning of the present invention is applied described above.

[0056] The present invention also provides a method for enhancing the oyster flavor of a seasoning containing processed oyster products (sometimes referred to in this specification as the "method of the present invention"). One of the features of the method of the present invention is that it includes mixing (A) processed oyster products and (B) at least one selected from the group consisting of Fe-containing materials, Cu-containing materials, and Zn-containing materials.

[0057] (A) (i.e., the processed oyster product) and (B) (i.e., at least one selected from the group consisting of an Fe-containing substance, a Cu-containing substance, and a Zn-containing substance) used in the method of the present invention are the same as those contained in the seasoning of the present invention described above, and the preferred embodiments are also the same.

[0058] The method of the present invention may further include other steps in addition to mixing (A) (i.e., processed oyster products) and (B) (i.e., at least one selected from the group consisting of an Fe-containing material, a Cu-containing material, and a Zn-containing material), as long as the steps do not impair the objective of the present invention.

[0059] The method of the present invention can suitably improve the oyster flavor (e.g., complexity, richness, etc.) of a seasoning containing an oyster processed product. The method of the present invention can preferably improve the oyster flavor (e.g., complexity, richness, etc.) of a seasoning containing an oyster processed product without imparting an off-flavor.

[0060] The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples. In this specification, "%" and "ppm" mean "% by weight" and "ppm by weight", respectively, unless otherwise specified. In addition, all of the raw materials used in the following examples are commercially available for food use unless otherwise specified. Natural water that had been filtered was used. EXAMPLES

[0061] In the following Tests 1 to 3, the total Fe content (total Fe content shown in Table 1 below), total Zn content (total Zn content shown in Table 2 below), and total Cu content (total Cu content shown in Table 3 below) in the samples of Test Areas 1 to 24 and the control sample A were all calculated from values ​​measured by ICP atomic emission spectrometry at the Japan Food Analysis Center General Incorporated Foundation.

[0062] <Test 1> (Preparation of control sample A) Commercially available oyster juice (distilled oyster broth or steamed liquid) was dissolved in hot water (60°C) to prepare an oyster juice aqueous solution containing 1.7% oyster processed products by solids weight (hereinafter referred to as "control sample A").

[0063] (Preparation of test samples) Test samples were prepared by adding ferrous sulfate, ferric chloride, heme iron or hemin to the control sample A at the concentrations shown in Table 1 below (hereinafter referred to as "sample of test area 1" to "sample of test area 13", respectively).

[0064] (Sensory test) A trained panel of 2-3 experts deliberated and scored the complexity of the samples from test plots 1-13 in increments of 0.1 points based on the following rating scale. They also confirmed the presence and severity of off-flavors in each sample. [Complexity rating scale] 0.0 points: No noticeable improvement in complexity compared to control sample A. 1.0 point: There is a slight increase in complexity compared to control sample A. 2.0 points: Compared to the control sample A, there is a perceived increase in complexity. 3.0 points: There is a strong sense of improvement in complexity compared to control sample A.

[0065] The results are shown in Table 1. The overall evaluation shown in Table 1 was determined based on the following evaluation scale. [Overall evaluation scale] ×: No improvement in oyster flavor (complexity) was observed compared to the control sample A. Or, an unacceptable off-flavor was observed. ○: Improved oyster flavor (complexity) compared to control sample A. ◎: Compared to the control sample A, the oyster flavor (complexity) is clearly improved.

[0066] [Table 1]

[0067] As shown in Table 1, the samples from test plots 1-3, 6-8, and 10-13, which contained Fe (Fe compounds) and had a total Fe content of 0.42-9.36 ppm by weight, all had improved oyster flavor (complexity). The samples from test plots 3, 8, 12, and 13 had a slight off-flavor, but all were tolerable. On the other hand, the samples from test plots 4, 5, and 9, in which the total Fe content was 10.33 ppm by weight to 20.33 ppm by weight relative to the sample, all had too strong an off-flavor (iron flavor), and no improvement in oyster flavor (complexity) was confirmed.

[0068] <Test 2> (Preparation of test samples) Zinc sulfate was added to the control sample A prepared in the same manner as in Test 1 at the concentrations shown in Table 2 below to prepare test samples (hereinafter also referred to as "Test Area 14 Sample" to "Test Area 18 Sample", respectively).

[0069] (Sensory test) A trained panel of 2-3 experts deliberated and scored the complexity of the samples from test plots 14-18 in 0.1 point increments based on the same evaluation scale as in Test 1. They also confirmed the presence and severity of off-flavors in the samples.

[0070] The results are shown in Table 2 below. The overall evaluation shown in Table 2 was determined based on the same evaluation scale as in Test 1.

[0071] [Table 2]

[0072] As shown in Table 2, samples from test plots 15 to 17, where Zn-containing substances (Zn compounds) were added and the total Zn content was 2.3 to 11.4 ppm by weight of the sample, had improved oyster flavor (complexity). On the other hand, the sample from test area 14, which had a total Zn content of 17.1 ppm by weight, was too hot and no improvement in oyster flavor (complexity) could be confirmed.Also, the sample from test area 18, which had a total Zn content of 0.3 ppm by weight, also showed no improvement in oyster flavor (complexity).

[0073] <Test 3> (Preparation of test samples) Copper sulfate was added to the control sample A prepared in the same manner as in Test 1 at the concentrations shown in Table 3 below to prepare test samples (hereinafter also referred to as "Test Area 19 Sample" to "Test Area 24 Sample" respectively).

[0074] (Sensory test) A trained panel of 2-3 experts deliberated and scored the complexity of the samples in test plots 19-24 in 0.1 point increments based on the same evaluation scale as in Test 1. In addition, the presence and severity of off-flavors in each sample were confirmed.

[0075] The results are shown in Table 3 below. The overall evaluation shown in Table 3 was determined based on the same evaluation scale as in Test 1.

[0076] [Table 3]

[0077] As shown in Table 3, samples from test plots 20 to 23, where Cu-containing substances (Cu compounds) were added and the total Cu content was 2.5 to 40.0 ppm by weight of the sample, had improved oyster flavor (complexity). On the other hand, in the sample from test area 24, where the total Cu content was 0.3 ppm by weight, no improvement in oyster flavor (complexity) was confirmed. Also, in the sample from test area 19, where the total Cu content was 50.0 ppm by weight, an improvement in oyster flavor (complexity) was confirmed, but the off-flavor was too strong and unacceptable.

[0078] In the following Tests 4 to 7, the total Fe content (total Fe content shown in Tables 4 and 7 below), total Zn content (total Zn content shown in Tables 5 and 7 below), and total Cu content (total Cu content shown in Tables 6 and 7 below) in the samples from test plots 25 to 28 and the control sample B were calculated because the amounts of Fe, Zn, and Cu contained in the raw materials were known.

[0079] <Test 4> (Preparation of control sample B) Commercially available oyster sauce (oyster juice to which food ingredients have been added) was dissolved in hot water (60°C) to prepare an oyster sauce aqueous solution with an oyster processed product content of 0.4% by weight in terms of solid content (hereinafter referred to as "control sample B").

[0080] (Preparation of test samples) A test sample was prepared by adding the Fe-containing yeast to the control sample B at the concentration shown in Table 4 below (hereinafter also referred to as "sample of test area 25").

[0081] (Sensory test) A trained panel of 2-3 experts deliberated and scored the complexity of the 25 test samples in 0.1 increments based on the following rating scale. They also confirmed the presence and severity of off-flavors in the samples. [Complexity rating scale] 0.0 points: No noticeable improvement in complexity compared to control sample B. 1.0 point: There is a slight increase in complexity compared to control sample B. 2.0 points: Compared to the control sample B, there is a perceived increase in complexity. 3.0 points: There is a strong sense of improvement in complexity compared to control sample B.

[0082] The results are shown in Table 4 below. The overall evaluation shown in Table 4 was determined based on the following evaluation scale. [Overall evaluation scale] ×: No improvement in oyster flavor (complexity) was observed compared to the control sample B. Or, an unacceptable off-flavor was observed. ○: Improved oyster flavor (complexity) compared to control sample B. ◎: Compared to the control sample B, the oyster flavor (complexity) is clearly improved.

[0083] [Table 4]

[0084] As shown in Table 4, the sample from test area 25, where Fe-containing material (Fe-containing yeast) was added and the total Fe content was 2.7 ppm by weight of the sample, had improved oyster flavor (complexity).

[0085] <Test 5> (Preparation of test samples) A test sample was prepared by adding Zn-containing yeast at the concentrations shown in Table 5 below to control sample B prepared in the same manner as in Test 4 (hereinafter also referred to as "sample of Test Area 26").

[0086] (Sensory test) A trained expert panel of 2-3 members jointly assessed the complexity of the samples in test plot 26 in increments of 0.1 points based on the same evaluation scale as in test 4. They also confirmed the presence and severity of off-flavors in the samples.

[0087] The results are shown in Table 5 below. The overall evaluation shown in Table 5 was determined based on the same evaluation scale as in Test 4.

[0088] [Table 5]

[0089] As shown in Table 5, the sample from test area 26, where Zn-containing material (Zn-containing yeast) was added and the total Zn content was 2.7 ppm by weight of the sample, had improved oyster flavor (complexity).

[0090] <Test 6> (Preparation of test samples) A test sample (hereinafter also referred to as "sample of test area 27") was prepared by adding Cu-containing yeast at the concentrations shown in Table 6 below to control sample B prepared in the same manner as in Test 4.

[0091] (Sensory test) A trained expert panel of 2-3 members jointly assessed the complexity of the samples in test plot 27 in 0.1 point increments based on the same evaluation scale as in test 4. They also confirmed the presence and severity of off-flavors in the samples.

[0092] The results are shown in Table 6 below. The overall evaluation shown in Table 6 was determined based on the same evaluation scale as in Test 4.

[0093] [Table 6]

[0094] As shown in Table 6, the sample of test area 27, which was added with a Cu-containing substance (Cu-containing yeast) and had a total Cu content of 1.1 ppm by weight, had an improved oyster flavor (complexity). The sample of test area 27 had a slight off-flavor, but it was tolerable.

[0095] <Test 7> (Preparation of test samples) A test sample (hereinafter also referred to as "sample of test area 28") was prepared by adding Fe-containing yeast, Zn-containing yeast and Cu-containing yeast to the control sample B prepared in the same manner as in Test 4 at the concentrations shown in Table 7 below.

[0096] (Sensory test) A trained expert panel of 2-3 members jointly assessed the complexity of the 28 test samples in 0.1-point increments based on the same evaluation scale as in Test 4. They also confirmed the presence and severity of off-flavors in the samples.

[0097] The results are shown in Table 7 below. The overall evaluation shown in Table 7 was determined based on the same evaluation scale as in Test 4.

[0098] [Table 7]

[0099] As shown in Table 7, the sample of test area 28, which contains Fe (Fe-containing yeast), Cu (Cu-containing yeast) and Zn (Zn-containing yeast) and has a total Fe content of 2.7 ppm by weight, a total Cu content of 1.1 ppm by weight and a total Zn content of 2.7 ppm by weight, had improved oyster flavor (complexity). The sample of test area 28 had a slight off-flavor, but was tolerable.

[0100] The results of Tests 1 to 7 suggest that by mixing (B) (i.e., at least one selected from the group consisting of Fe-containing substances, Cu-containing substances, and Zn-containing substances) with (A) (i.e., oyster processed products) and adjusting the total Fe content, total Cu content, and total Zn content in the seasoning within specific ranges, the oyster flavor (e.g., complexity, etc.) of a seasoning containing oyster processed products can be suitably improved. [Industrial Applicability]

[0101] According to the present invention, a seasoning containing a processed oyster product is provided. The seasoning of the present invention can have a favorable improved oyster flavor (e.g., complexity, thick, etc.). The seasoning of the present invention can have an improved oyster flavor (e.g., complexity, thick, etc.) without imparting any off-flavor. The present invention also provides a method for producing a seasoning containing a processed oyster product. The production method of the present invention can produce a seasoning having an improved oyster flavor (e.g., complexity, thick flavor, etc.). The production method of the present invention can preferably produce a seasoning having an improved oyster flavor (e.g., complexity, thick flavor, etc.) without imparting any off-flavor. The present invention also provides a method for improving the oyster flavor of a seasoning containing an oyster processed product. The method of the present invention can suitably improve the oyster flavor (e.g., complexity, thick flavor, etc.) of a seasoning containing an oyster processed product. The method of the present invention can preferably improve the oyster flavor (e.g., complexity, thick flavor, etc.) of a seasoning containing an oyster processed product without imparting an unusual flavor.

Claims

1. A seasoning comprising (A) a processed oyster product and (B) at least one selected from the group consisting of an Fe-containing material, a Cu-containing material, and a Zn-containing material, When the seasoning contains at least an Fe-containing substance as (B), the total content of Fe in the seasoning is 0.4 to 10 ppm by weight relative to the seasoning, When the seasoning contains at least a Cu-containing substance as (B), the total content of Cu in the seasoning is 0.5 to 45 ppm by weight relative to the seasoning, A seasoning, wherein when the seasoning contains at least a Zn-containing substance as (B), the total content of Zn in the seasoning is 0.5 to 12 ppm by weight with respect to the seasoning.

2. The seasoning according to claim 1, wherein the content of (A) in the seasoning is 0.01 to 20% by weight based on the weight of the seasoning.

3. The Fe-containing substance is at least one selected from the group consisting of an Fe compound, an Fe-containing yeast, and an Fe-containing foodstuff; The Cu-containing substance is at least one selected from the group consisting of a Cu compound, a Cu-containing yeast, and a Cu-containing foodstuff; The seasoning according to claim 1 , wherein the Zn-containing substance is at least one selected from the group consisting of a Zn compound, a Zn-containing yeast, and a Zn-containing foodstuff.

4. The seasoning according to claim 1, wherein (B) is at least two selected from the group consisting of an Fe-containing substance, a Cu-containing substance, and a Zn-containing substance.

5. A method for producing a seasoning, comprising mixing (A) a processed oyster product and (B) at least one selected from the group consisting of an Fe-containing material, a Cu-containing material, and a Zn-containing material, When at least an Fe-containing substance is used as the (B), the Fe-containing substance is used so that the total content of Fe in the seasoning is 0.4 to 10 ppm by weight relative to the seasoning, When at least a Cu-containing substance is used as the (B), the Cu-containing substance is used so that the total content of Cu in the seasoning is 0.5 to 45 ppm by weight relative to the seasoning; A manufacturing method in which, when at least a Zn-containing substance is used as (B), the Zn-containing substance is used so that the total Zn content in the seasoning is 0.5 to 12 ppm by weight relative to the seasoning.

6. The method according to claim 5, wherein the (A) is used so that the content of the (A) in the seasoning is 0.01 to 20% by weight based on the weight of the seasoning.

7. The Fe-containing substance is at least one selected from the group consisting of an Fe compound, an Fe-containing yeast, and an Fe-containing foodstuff; The Cu-containing substance is at least one selected from the group consisting of a Cu compound, a Cu-containing yeast, and a Cu-containing foodstuff; The method according to claim 5, wherein the Zn-containing substance is at least one selected from the group consisting of a Zn compound, a Zn-containing yeast, and a Zn-containing foodstuff.

8. The method according to claim 5, wherein the (B) is at least two selected from the group consisting of an Fe-containing substance, a Cu-containing substance, and a Zn-containing substance.

9. A method for improving the oyster flavor of a seasoning containing an oyster processed product, comprising mixing (A) an oyster processed product and (B) at least one selected from the group consisting of an Fe-containing material, a Cu-containing material, and a Zn-containing material, When at least an Fe-containing substance is used as the (B), the Fe-containing substance is used so that the total content of Fe in the seasoning is 0.4 to 10 ppm by weight relative to the seasoning, When at least a Cu-containing substance is used as the (B), the Cu-containing substance is used so that the total content of Cu in the seasoning is 0.5 to 45 ppm by weight relative to the seasoning; The method according to claim 1, wherein when at least a Zn-containing substance is used as said (B), the Zn-containing substance is used so that the total content of Zn in said seasoning is 0.5 to 12 ppm by weight relative to said seasoning.

10. The method according to claim 9, wherein the (A) is used so that the content of the (A) in the seasoning is 0.01 to 20% by weight based on the weight of the seasoning.

11. The Fe-containing substance is at least one selected from the group consisting of an Fe compound, an Fe-containing yeast, and an Fe-containing foodstuff; The Cu-containing substance is at least one selected from the group consisting of a Cu compound, a Cu-containing yeast, and a Cu-containing foodstuff; The method according to claim 9, wherein the Zn-containing substance is at least one selected from the group consisting of a Zn compound, a Zn-containing yeast, and a Zn-containing foodstuff.

12. The method according to claim 9, wherein the (B) is at least two selected from the group consisting of an Fe-containing material, a Cu-containing material, and a Zn-containing material.

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