Vegetable-containing seasoning, and method for producing vegetable-containing seasoning

Abstract

To improve the body of a seasoning containing at least vegetables as the main raw material.SOLUTION: The inventors have focused on the relationships between vegetable materials and processed ones, and their flavor properties. The inventive vegetable-containing seasoning contains at least processed vegetables. The vegetable-containing seasoning has a 2,4-Decadienal concentration in terms of Brix 4.0 of 0.15 ppb or more.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a vegetable-containing seasoning and a method for producing the same.

Background Art

[0002] Currently, "dashi seasoning," which is the basis of the flavor of food and beverages, is used in various food fields. In particular, liquid dashi seasoning is in increasing demand because it can be used conveniently after being seasoned. In addition, concentrated types can be used after being appropriately diluted, so they are also convenient for seasoning.

[0003] What is emphasized in the field of seasonings is "kokumi." This is because "kokumi" affects the deliciousness of food and beverages. Here, "kokumi" is the persistence of flavor, and more preferably, the complexity of the flavor is also taken into account. Examples of components that contribute to "kokumi" include water-soluble components and fat-soluble components. An important component in seasonings is amino acids. From such a perspective, animal-derived raw materials, such as meats and fishes, are used in seasonings.

[0004] On the other hand, what is required in the market is the non-use of animal-derived raw materials. Vegetable-based "dashi seasonings" also have a certain demand due to the gentle taste of vegetables, the depth of flavor, and the spread of flavor. In addition, there is also demand from people who cannot eat animal-based foods and vegetarians, and this demand is increasing.

[0005] However, compared with dashi seasonings mainly made from animal-derived foods, dashi seasonings mainly made from vegetables are weaker in umami and kokumi (persistence and complexity of flavor). In addition, when using yeast extract or protein hydrolysate to enhance umami and kokumi, the umami and flavor may become too strong or there may be an artificial feeling, resulting in some rejection. Furthermore, if one makes a dashi seasoning mainly made from vegetables from scratch, it requires time and labor for pre-treatment, boiling, and defoaming of vegetables.

[0006] Seasonings made from wild vegetables have been studied so far, but none of them can be said to be sufficient from the viewpoints of umami and richness.

[0007] Regarding vegetable-containing seasonings, what is known is sofritto. Sofritto refers to something made by stir-frying aromatic vegetables (such as onions and garlic).

[0008] What is described in Patent Document 1 is a Brassicaceae vegetable seasoning, and a seasoning having richness is obtained by performing deodorizing heating and flavoring heating.

[0009] Also, what is described in Patent Document 2 is a vegetable extract composition and a seasoning. By containing specific amounts of Chinese cabbage components, onion components, and cabbage components, an excessive flavor derived from vegetables is reduced, the umami is improved, and a seasoning having versatility is obtained.

Prior Art Documents

Patent Documents

[0010]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0011] The problem to be solved by the present invention is, at least, to improve the richness of a seasoning mainly made from wild vegetables. As described above, what is inherent in a seasoning mainly made from wild vegetables is, at least, the weakness of richness. What is required of a vegetable-containing seasoning is to enhance the richness while mainly using vegetable raw materials.

Means for Solving the Problems

[0012] In order to solve the problem, the inventors intensively studied and discovered the relationship between each vegetable raw material, the processed product thereof, and the flavor characteristics. Defining the present invention from such a perspective is as follows.

[0013] A vegetable-containing seasoning, wherein the vegetable-containing seasoning contains at least a processed vegetable product, and the concentration of 2,4-Decadienal in terms of Brix 4.0 of the vegetable-containing seasoning is 0.15 ppb or more.

[0014] Also, a vegetable-containing seasoning, wherein the vegetable-containing seasoning contains at least a processed vegetable product, and the concentration of 2-Decenal in terms of Brix 4.0 of the vegetable-containing seasoning is 0.3 ppb or more.

[0015] The processed vegetable product is at least one or more of a processed tomato product, a processed broccoli product, a processed garlic product, a processed spinach product, and a processed asparagus product, and also one or more of a processed product containing cruciferous vegetables, a processed product containing onions, and a processed product containing celery. Further, the vegetable-containing seasoning contains a processed mushroom product. And the processed tomato product is at least one of defatted pulp tomato juice, deacidified tomato juice, and defatted pulp deacidified tomato juice.

[0016] A method for producing a vegetable-containing seasoning, which comprises at least blending, wherein at least a processed vegetable product is blended herein, and the concentration of 2-Decenal in terms of Brix 4.0 of the vegetable-containing seasoning obtained thereby is 0.3 ppb or more.

[0017] A method for producing a vegetable-containing seasoning, which comprises at least blending, wherein at least a processed vegetable product is blended herein, and the concentration of 2,4-Decadienal in terms of Brix 4.0 of the vegetable-containing seasoning obtained thereby is 0.15 ppb or more.

[0018] Here, the processed vegetable product is at least one or more of processed tomato products, processed broccoli products, processed garlic products, processed spinach products, and processed asparagus products, and at least one or more of processed products containing cruciferous vegetables, processed products containing onions, and processed products containing celery. Further, in the above formulation, a processed mushroom product is also formulated. And the processed tomato product is at least one of de-pulped tomato juice, de-acidified tomato juice, and de-pulped de-acidified tomato juice.

[0019] In addition, the manufacturing method of the processed product containing cruciferous vegetables, the processed product containing onions, and the processed product containing celery is constituted by at least heating and blanching. Here, what is heated is one or more of cruciferous vegetables, onions, and celery, and what is blanched here is the above-mentioned heated cruciferous vegetables, onions, and celery.

[0020] Also, the manufacturing method of the processed product containing cruciferous vegetables, the processed product containing onions, and the processed product containing celery is constituted by at least heating and squeezing. Here, what is heated is one or more of cruciferous vegetables, onions, carrots, and celery, and what is squeezed here is one or more of the above-mentioned heated cruciferous vegetables, onions, carrots, and celery.

Advantages of the Invention

[0021] What the present invention enables is to provide a highly versatile vegetable-containing seasoning with enhanced umami while mainly using vegetable raw materials. Furthermore, by using vegetable raw materials rich in glutamic acid or aspartic acid, which are components that cause umami, it is possible to provide a highly versatile vegetable-containing seasoning with enhanced umami and kokumi while mainly using vegetable raw materials.

Brief Description of the Drawings

[0022]

Figure 1

Figure 2

Figure 3

Figure 4

Embodiments for Carrying Out the Invention

[0023] <Vegetable-containing seasoning> In the present invention, the vegetable-containing seasoning is a seasoning that contains at least a savory vegetable processed product and a savory vegetable processed product described later. Preferably, it further contains a savory mushroom processed product. Here, the seasoning refers to a material for seasoning purposes. Also, in the present invention, the vegetable-containing seasoning is a seasoning that contains at least one or more of cruciferous vegetable processed products, onion-containing processed products, celery-containing processed products, and tomato processed products. Preferably, it further contains a mushroom processed product.

[0024] <Savory vegetable processed product> A savory vegetable processed product is a processed product of a vegetable raw material that imparts savory flavor in the vegetable-containing seasoning. Preferred embodiments of the savory vegetable processed product are at least one or more of tomato processed products, broccoli processed products, garlic processed products, spinach processed products, and asparagus processed products. The components that cause the savory flavor are mainly amino acids, and in particular, glutamic acid and aspartic acid contribute. Amino acids are characterized by exhibiting a savory flavor as a pre-taste.

[0025] <Conceptual configuration of the method for manufacturing the present vegetable-containing seasoning> The method for manufacturing the present vegetable-containing seasoning (hereinafter, in this section, sometimes referred to as "this manufacturing method") is conceptually constituted by at least compounding.

[0026] Figure 1 shows the flow of this manufacturing method. This manufacturing method is constituted by compounding (S10) and sterilization and filling (S70).

[0027] <Mixing (S10)> The purpose of mixing is to adjust so that the resulting seasoning has umami and richness as a whole. What is mixed here is at least a umami-imparting processed vegetable product and a richness-imparting processed vegetable product described later. Preferably, it further includes a richness-imparting mushroom processed product described later.

[0028] <Sterilization and filling (S70)> What this manufacturing method appropriately employs is sterilization and filling. These methods can be known methods, for example, plate sterilization, tubular sterilization methods, etc.

[0029] <Umami-imparting vegetable raw material> The umami-imparting vegetable raw material is a vegetable raw material used to manufacture an umami-imparting processed vegetable product. The vegetable raw material is preferably a vegetable rich in amino acids, and specifically, at least one or more of tomato, broccoli, garlic, spinach, and asparagus can be mentioned. These vegetable raw materials contain glutamic acid or aspartic acid, which are components that cause umami, more abundantly than other vegetables.

[0030] <Tomato processed product> A tomato processed product is a processed tomato, and examples include diced tomatoes, tomato juice, tomato concentrate, deacidified tomato juice, tomato pulp, etc.

[0031] Tomato juice means tomato juice obtained by crushing and squeezing tomatoes or straining them, removing the skin, seeds, etc., and diluted and reduced tomato concentrate. Tomato juice is a concept that includes tomato juice specified in the Quality Labeling Standards for Tomato Processed Products (Consumer Affairs Agency Notice No. 10 of September 30, 2011), and tomato concentrate is a concept that includes tomato puree, tomato paste, concentrated tomatoes, etc. specified in the Quality Labeling Standards for Tomato Processed Products. These may further contain other components (for example, a small amount of salt, spices, food additives, etc.). Yes.

[0032] In addition, in this specification, tomato juice and tomato concentrate juice are concepts that include de-pulped tomato juice. De-pulped tomato juice refers to the juice obtained by removing some or all of the water-insoluble solids (tomato pulp) contained in tomato juice, the concentrated product thereof, the juice obtained by removing some or all of the water-insoluble solids (tomato pulp) contained in tomato concentrate juice, and the concentrated or diluted and restored products thereof.

[0033] Furthermore, in this specification, deacidified tomato juice refers to tomato juice or tomato concentrate juice that has been deacidified, and the concentrated product thereof. Examples of the deacidification method include a method using an ion exchange resin, a method using calcium carbonate or calcium bicarbonate, and a method using a pH adjuster such as sodium bicarbonate. The deacidification method may be a known method. The deacidification methods adopted herein are disclosed in JP-A-2012-223142, JP-A-2014-183811, JP-A-2018-102207, and JP-A-2018-102208.

[0034] Among deacidified tomato juices, those that have further undergone de-pulping treatment are particularly referred to as de-pulped deacidified tomato juice.

[0035] Among tomato processed products used as umami-imparting processed vegetable products, it is preferable to use de-pulped tomato juice from the viewpoints of reducing viscosity and the centrifugal sedimentation amount described below, and increasing transparency. In addition, the sour taste of tomatoes is suitable for Western cuisine but not preferable when used in Japanese cuisine. Therefore, from the viewpoint of enhancing the versatility of this vegetable seasoning, it is preferable to use deacidified tomato juice. From the viewpoints of reducing viscosity and the centrifugal sedimentation amount, increasing transparency, and further enhancing versatility for use in Japanese cuisine, it is preferable to use de-pulped deacidified tomato juice.

[0036] Furthermore, the deacidified tomato juice to be used is preferably deacidified by a method using an anion exchange resin. This is because when sodium bicarbonate, calcium carbonate, or calcium bicarbonate is used, an astringency derived from sodium or calcium may occur.

[0037] <Processed Vegetables with Kokumi> Processed vegetables with kokumi are processed products of vegetable raw materials, and in the vegetable-containing seasonings, they are those that impart kokumi. The volatile components of the processed vegetables with kokumi impart kokumi to the vegetable-containing seasonings. The volatile components impart persistence of aroma in the content.

[0038] <Vegetable Raw Materials with Kokumi> Vegetable raw materials with kokumi are vegetable raw materials used for manufacturing processed vegetables with kokumi. Specifically, examples include cruciferous vegetables, onions, and celery.

[0039] Cruciferous vegetables refer to vegetables whose academic classification is cruciferae. Examples of cruciferous vegetables include cabbage, broccoli, kale, cress, komatsuna, Chinese cabbage, grated daikon radish, cauliflower, hakusai, napa cabbage, takana, kohlrabi, etc. What is adopted in this vegetable seasoning is all or part of the parts (flowers, leaves, stems, etc.) of cruciferous vegetables. One or more of these cruciferous vegetables are adopted in this vegetable seasoning, but preferably, broccoli or cabbage.

[0040] <Manufacturing Method of Processed Vegetables with Kokumi> Conceptually, the manufacturing method of processed vegetables with kokumi preferably consists of at least flavoring heating. Flavoring heating is heating whose purpose is to add fragrance. Specifically, heating fragrance is added. The manufacturing method is further composed of fractionation. The obtained fractions are at least umami components and aroma components. The origin of these components is the vegetable raw materials with kokumi. The following first to third embodiments embody this manufacturing method.

[0041] <First Embodiment> Figure 2 shows the flow of the manufacturing method according to the first embodiment. This manufacturing method consists of cutting (S20), roasting or stir-frying (S30), blanching (S40), solid-liquid separation (S50), concentration (S60), and sterilization and filling (S70). In this embodiment, what embodies flavor addition by heating is at least roasting or stir-frying (S30). Also, what embodies fractionation is at least blanching (S40). In the first embodiment, it is possible to manufacture a kok - imparting vegetable processed product with a relatively low viscosity property, and it is characterized by being easily applicable to various foods and beverages.

[0042] <Cutting (S20)> The purpose of cutting the kok - imparting vegetable raw material and other vegetables (hereinafter sometimes simply referred to as "vegetables") is to shorten the heating time. Another purpose is to shorten the extraction time. A part of the vegetables (for example, flower parts or insect - eaten leaves) may be discarded. The size of the cut vegetables is arbitrary, but preferably about 5 mm to 5 cm.

[0043] <Roasting or Stir - frying (S30)> Roasting or stir - frying is a form of heating. The method of roasting or stir - frying is not particularly limited, but it is preferable to roast or stir - fry using edible oil. However, it is preferable to remove the oil content to such an extent that the final product contains substantially no oil (0.5 wt% or less). The purpose of roasting or stir - frying the cut vegetables is to enhance the kok. Another purpose is to suppress the grassy smell. That is, what is imparted by roasting or stir - frying the kok - imparting vegetable raw material is heating aroma, and what is felt thereby is the persistence of the flavor. The heating aroma makes people feel the kok. It is considered that phenylacetaldehyde, a component generated by heating cruciferous vegetables, contributes to the kok. What the present invention incorporates is Japanese Patent Application Laid - Open No. 2018 - 191536.

[0044] In addition, heated onions are known to have a rich flavor. The flavors contributing to this richness are presumed to be methylpropenyl trisulfide, diallyl trisulfide, methyl (Z)- and (E)-propenyl disulfide, and furans. What the present invention incorporates is Yukiko Tokitomo: Identification of Flavor Components in Fried Onions and Comparison of Aroma Patterns Among Varieties, Journal of the Japanese Society for Food Science and Technology, 42(12), 1003 - 1011 (1995). Also, sulfur-containing compounds such as S-propenyl-L-cysteine sulfoxide (PeCSO) and γ-L-glutamyl-PeCSO contained in onions are considered to contribute to the richness. What the present invention incorporates is Y. Ueda, T. Tsubuku, and R. Miyajima: Composition of Sulfur-Containing Components in Onion and Their Flavor Characters. Biosci. Biotech. Biochem., 58, 108 - 110 (1994).

[0045] And phthalides, which are known to be contained in celery, are presumed to contribute to the richness. What the present invention incorporates is Tsukasa Saito: Food Aroma and Flavor Development - Aiming for Deliciousness~, Journal of the Japanese Society of Taste and Odor Sciences 16(2), 179 - 184 (2009).

[0046] Furthermore, it was found that 2,4-Decadienal and 2-Decenal are components contributing to the richness. 2,4-Decadienal generally has roast peanut- and potato chip-like aroma characteristics. 2-Decenal generally has a fatty, rustic aroma and green-like aroma characteristics. In the present invention, it was considered that the content of these components mainly increases by heating oil. Also, 2,4-Decadienal is presumed to enhance the fried feeling of vegetable onions. It was found that the richness of the vegetable-containing seasoning is further increased by the presence of these components.

[0047] In terms of contributing to the effects of the invention, when the Brix of this vegetable-containing seasoning is 4.0 (when converted to Brix 4.0), the content of 2,4-Decadienal is 0.15 ppb or more, preferably 0.15 ppb or more and 10.0 ppb or less, and more preferably 0.15 ppb or more and 1.0 ppb or less. If the content is too low, it is difficult to feel the richness, and if the content is too high, it will have a strange smell.

[0048] Also, when the Brix of this vegetable-containing seasoning is converted to Brix 45, the content of 2,4-Decadienal is 1.6 ppb or more, preferably 1.7 ppb or more and 113 ppb or less, and more preferably 1.7 ppb or more and 11 ppb or less.

[0049] Also, the odor threshold of 2-Decenal is generally known to be 0.3 ppb or more. From this perspective, in terms of contributing to the effects of the invention, when the Brix of this vegetable-containing seasoning is 4.0 (when converted to Brix 4.0), the content of 2-Decenal is 0.3 ppb or more. Preferably, it is 0.40 ppb or more. More preferably, it is 0.41 ppb or more and 6.0 ppb or less, and even more preferably 0.41 ppb or more and 4.3 ppb or less. If the content is too low, it is difficult to feel the richness, and if the content is too high, it will have a strange smell.

[0050] Also, when the Brix of this vegetable-containing seasoning is converted to Brix 45, the content of 2-Decenal is 3.4 ppb or more. Preferably, it is 4.5 ppb or more, more preferably 4.6 ppb or more and 68 ppb or less, and even more preferably 4.6 ppb or more and 48 ppb or less.

[0051] Note that when converted to Brix 45, for those with a Brix higher than 45, it means the situation when this is diluted with water to Brix 45, and for those with a Brix lower than 45, it means the situation when assuming that only water is removed and concentrated to Brix 45. The same applies to when converted to Brix 4.0 and when converted to Brix 4.5.

[0052] The above components, etc. contribute to the persistence of the flavor in the content.

[0053] Another purpose of roasting or stir-frying the cut vegetables is to suppress the grassy smell. That is, what is vaporized by roasting or stir-frying the vegetables is the grassy smell component (aromatic component) of the vegetables (hereinafter, the heating aimed at suppressing the grassy smell of the vegetables is also referred to as "de-aromatizing heating"). By suppressing the grassy smell, it becomes easier to feel the richness due to the heating aroma. The components contributing to the grassy smell have a lower boiling point and are relatively more volatile than the components contributing to the heating aroma. If the roasting or stir-frying is insufficient, the grassy smell will not be suppressed. If the roasting or stir-frying is excessive, the burnt smell will become strong. A strong burnt smell is repulsive. From such a perspective, the temperature for roasting or stir-frying the vegetables is 45°C to 200°C, preferably 75°C to 180°C. Also, the time for roasting or stir-frying is 10 to 120 minutes, preferably 15 minutes to 90 minutes. The degree of roasting or stir-frying is preferably 50% to 80% in terms of the roasting rate, and more preferably 60% to 75%. The roasting rate is the value obtained by dividing the weight of the raw material after roasting or stir-frying by the weight before roasting or stir-frying and multiplying by 100. These methods may be well-known methods, and for example, a kneader, a roasting kettle, etc. The heat source is not limited to fire and may also be an IH or the like.

[0054] <Blanching (S40)> The purpose of blanching is to extract the contained components from the roasted or stir-fried vegetables. When the roasted or stir-fried vegetables are immersed, the contained components dissolve out. The destination where the components dissolve out is water. If the temperature of the water (solvent) is too low, the extraction time will be long. On the other hand, if the temperature of the water (solvent) is too high, the components derived from the vegetables will deteriorate. From such a perspective, the temperature of the water (solvent) is preferably 85 to 98°C.

[0055] <Solid-Liquid Separation (S50)> The purpose of solid-liquid separation is to suppress fishy smell. A large amount of the fishy smell of vegetables remains in the solid part of the vegetables. By removing the solid part, the fishy smell is reduced. Another purpose is to improve the efficiency of subsequent processes. By removing solids, the concentration level increases when performing concentration in subsequent processes. Also, by removing the solid part, the viscosity of the liquid decreases, making it easier to apply to various food and beverage products. The method of solid-liquid separation may be a known method, for example, a sieve type, a centrifugal separation type, etc. The principle of centrifugal separation may be either a continuous type or a batch type method. To illustrate a centrifugal separation device, there is a decanter. Whether this step is necessary to be carried out can be determined by considering the use of the final material.

[0056] <Concentration (S60)> The purpose of concentrating the liquid part (liquid) obtained by solid-liquid separation is to improve the handling of the material. By concentrating the liquid, the volume of the liquid decreases. That is, the storage cost of the liquid is reduced. The concentration method may be a known method, for example, vacuum concentration, membrane concentration, freeze concentration, etc.

[0057] <Sterilization and Filling (S70)> In addition to the above, what this manufacturing method appropriately employs is sterilization and filling. These methods may be known methods, for example, there are plate type sterilization, tubular type sterilization methods, etc.

[0058] <Second Embodiment> Figure 2 shows the flow of the manufacturing method according to Embodiment 2. What constitutes this manufacturing method is cutting (S20), baking or frying (S30), squeezing (S41), solid-liquid separation (S50), concentration (S60), and sterilization and filling (S70). In this embodiment, what embodies both deodorizing heating and flavoring heating is at least baking or frying (S30). Also, what embodies fractionation is at least squeezing (S41). What will be described below is only the features of the manufacturing method according to this Embodiment 2. Other explanations are the same as those in the aforementioned Embodiment 1. In the said second embodiment, it is characteristic that a processed vegetable product with kokumi imparted, which has a relatively high viscosity and a high Brix, can be manufactured.

[0059] <Squeezing (S41)> What can be obtained by squeezing the cut vegetables is squeezed juice and pomace. That is, the method of squeezing vegetables may be a known method, for example, a pressing type, a centrifugal separation type, etc. Examples of squeezing devices include an extruder, a filter press, a decanter, a juicer, etc.

[0060] <Third Embodiment> Figure 3 shows the flow of the manufacturing method according to the third embodiment. This manufacturing method is composed of cutting (S20), branching (S31), squeezing (S41), solid-liquid separation (S50), heating and concentration (S61), and sterilization and filling (S70). In this embodiment, what embodies flavor-reducing heating is at least branching (S31). Also, what embodies flavor-adding heating is at least heating and concentration (S61). Furthermore, what embodies fractionation is at least squeezing (S41). What will be described below is only the features of the manufacturing method according to the third embodiment. Other descriptions are the same as those in the foregoing first and second embodiments. In the third embodiment, by including the branching step, it is characterized in that a kok-adding vegetable processed product with reduced components related to bitterness and astringency such as nitric acid and oxalic acid can be manufactured.

[0061] <Branching (S31)> Branching is a form of heating. The purpose of branching the cut vegetables is the inactivation of enzymes.

[0062] Another purpose is the removal of AC. The method of branching the cut vegetables is not limited, and specifically, it is steam, warm water, etc. The temperature for branching the cut vegetables is 50 degrees to 100 degrees. Incorporated into this specification for a specific description of branching is the content of Japanese Patent Publication No. 3771919.

[0063] <Heat Concentration (S61)> The purpose of heating and concentrating the vegetable liquid obtained by juicing or solid-liquid separation is to improve the handling of the raw material. By concentrating the raw material, the volume can be reduced and the storage cost can be lowered. Another purpose is to enhance the richness. When the vegetable liquid obtained by juicing or solid-liquid separation is heated and concentrated, a heating aroma is imparted and the richness is enhanced. In this case, the heating temperature is preferably 45°C to 100°C.

[0064] <Processed products containing cruciferous vegetables, processed products containing onions, and processed products containing celery> Regarding the method for producing the processed vegetable products with enhanced richness, a processed product containing cruciferous vegetables is a product manufactured using at least cruciferous vegetables as the vegetable raw material. Similarly, a processed product containing onions is a product manufactured using at least onions as the vegetable raw material, and a processed product containing celery is a product manufactured using at least celery as the vegetable raw material. The same naming convention applies to other vegetables.

[0065] <Processed mushroom products and processed mushroom products with enhanced richness> Processed mushroom products are products obtained by processing mushroom raw materials. Processed mushroom products with enhanced richness are products obtained by processing mushroom raw materials and are used to impart richness to vegetable-containing seasonings. These processed mushroom products and processed mushroom products with enhanced richness impart richness to vegetable-containing seasonings through nucleic acids, which are their water-soluble components. The water-soluble component, nucleic acid, imparts persistence of flavor in the aftertaste.

[0066] <Mushroom raw materials> Mushroom raw materials are raw materials used for manufacturing the processed mushroom products and processed mushroom products with enhanced richness. Specifically, they are mushrooms. Examples of mushrooms include enoki mushrooms, shiitake mushrooms, maitake mushrooms, oyster mushrooms, shimeji mushrooms, nameko mushrooms, and more. These raw materials are rich in nucleic acids. Nucleic acids are known as substances that enhance umami.

[0067] <Other vegetables> The vegetables that can be used in this vegetable-containing seasoning are vegetables other than the above-mentioned tomatoes, cruciferous vegetables, onions, and celery. The type of this vegetable is not restricted, but for example, carrots, turnips, daikon radishes, spinach, green peppers, asparagus, young barley leaves, garland chrysanthemum, mustard greens, salad greens, Komatsuna, Ashitaba, sweet potatoes, potatoes, moringa, paprika, parsley, celery, Mitsuba, lettuce, radishes, perilla, eggplants, green beans, pumpkins, burdocks, leeks, ginger, garlic, Chinese chives, corn, green peas, okra, turnips, cucumbers, melons, zucchini, loofah, bean sprouts, etc. Vegetables other than cruciferous vegetables are preferably carrots, onions, and celery because the overall taste balance is improved.

[0068] <Other seasonings> As raw materials for this vegetable-containing seasoning, the present invention does not exclude the use of seasonings. A seasoning is a material that adjusts the taste of a dish. Examples of seasonings include sugar, edible vinegar, mirin, soy sauce, Worcestershire sauce, salt, umami seasoning, yeast extract, meat extract, etc. From the perspective of not using animal-derived raw materials, it is preferable not to use animal-derived raw materials such as meat extract and fish extract. Also, from the perspective of avoiding artificial flavors, it is preferable not to use umami seasoning and yeast extract.

[0069] <Classification and properties of this vegetable-containing seasoning> The classification of this vegetable-containing seasoning is not restricted, and for example, it includes dashi-based, sauce-based, sugar-based, salt-based, vinegar-based, soy sauce-based, miso-based, sake-based, oil-based, spice-based, etc. There are a variety of names for dashi, such as dashi (stock), soup stock, bouillon, fond de veau, soup (tan), etc. Also, the properties of this vegetable-containing seasoning are not restricted, and for example, it includes liquid (including extracts, squeezed juices, and their concentrates, etc.), paste-like, solid, powder-like, etc.

[0070] <Aroma characteristics> The aroma characteristics can be represented by the relationship between the intensity of the aroma and the elapsed time since ingestion. The aroma felt immediately after putting the target food or beverage in the mouth is called the "initial flavor". The aroma felt just before swallowing after putting the food or beverage in the mouth is called the "mid - flavor". The aroma that is continuously felt even after swallowing the food or beverage after putting it in the mouth is called the "after - flavor".

[0071] In the present invention, as the "initial flavor", the umami felt when putting it in the mouth is evaluated, as the "mid - flavor", the aroma felt just before swallowing is evaluated, and as the "after - flavor", the umami that is continuously felt even after swallowing is evaluated.

[0072] In the present invention, it has at least the "initial flavor" and the "mid - flavor". Preferably, it has the "after - flavor" in addition to the "initial flavor" and the "mid - flavor". The "initial flavor" in the present invention is brought about by the umami - imparting processed product. The "mid - flavor" in the present invention is brought about by the kokumi - imparting vegetable processed product. The "after - flavor" in the present invention is brought about by using the umami - imparting processed product constituting the "initial flavor" and the kokumi - imparting mushroom processed product in combination. Its effect is brought about by the synergistic effect of the amino acids contained in the umami - imparting processed product and the nucleic acids contained in the kokumi - imparting mushroom processed product.

[0073] <Kokumi> "Kokumi" in the present invention is one of the sensory characteristics. The main factor for judging kokumi is the persistence of the aroma, and more preferably, the complexity of the aroma is also taken into account.

[0074] <Brix> In the vegetable-containing seasoning according to this embodiment, Brix is not particularly limited, but is preferably 0.5 or more and 60.0 or less. More preferably, it is 30.0 or more and 55.0 or less. It can be appropriately diluted and used according to the dish to be used. More preferably, as a product, it is made into a concentrated type, so that it becomes easier for consumers to adjust the amount used in the dish during cooking, and it has high versatility. Specifically, it is sold as a 20-fold concentrate with a Brix of 35.0 to 55.0 (and sold in a manner equivalent thereto). The method for measuring Brix may be a known method. An example of the measuring means is an optical refractometer (NAR-3T manufactured by ATAGO).

[0075] <ph>The pH of the vegetable-containing seasoning according to this embodiment is not particularly limited, but is preferably 4.0 to 7.0 at Brix 45.0. If the pH becomes too low and the acidity becomes too strong, the umami will be difficult to feel because the acidity is emphasized. In addition, acidic ones are suitable for seasoning Western cuisine, but they will feel out of place when used for seasoning Japanese cuisine. On the other hand, if the pH is too high, strong sterilization is required from the perspective of hygiene management, which is also not preferable from the perspective of the influence on flavor. Considering these points, more preferably, the pH is 4.0 to 6.0 at Brix 45.0. Even more preferably, it is 4.5 to 5.5 at Brix 45.0. These pH values can be measured by evaporating and concentrating the water from the sample to make the Brix 45.0 when the Brix is less than 45.0. The pH can be adjusted by known methods. Specifically, it is the use of a pH adjuster, the deacidification treatment of raw materials, etc. Examples of the pH adjuster include baking soda.

[0076] <Acidity> The acidity of the vegetable-containing seasoning according to this embodiment is not particularly limited, but is preferably 0 to 0.4 at Brix 45.0. More preferably, it is 0.01 to 0.2 at Brix 45.0. Even more preferably, it is 0.01 to 0.1 at Brix 45.0. If the acidity becomes too high and the acidity becomes too strong, the umami will be difficult to feel because the acidity is emphasized. In addition, acidic ones are suitable for seasoning Western cuisine, but they will feel out of place when used for seasoning Japanese cuisine. The acidity means the concentration (%) in terms of citric acid calculated based on the amount of the 0.1 mol / L sodium hydroxide standard solution used when the pH reaches 8.1 by potentiometric titration.

[0077] <Turbidity (Transmittance)> Turbidity refers to the degree of turbidity of a sample. The measurement method adopted in this embodiment is to dilute the sample with water so that the Brix is 5.0, measure the transmittance at a wavelength of 680 nm using a spectrophotometer, and use the transmittance as the turbidity of the sample. The acidity of the vegetable-containing seasoning according to this embodiment is not particularly limited, but preferably, at Brix 45.0, it is 20% or more. A higher value of this means higher transparency and can reduce the influence on the color of the dish when used in cooking.

[0078] <Centrifugal precipitation amount> The centrifugal precipitation amount refers to the precipitation amount expressed as a volume ratio when the sample is centrifuged under certain conditions. The measurement method adopted in this embodiment is as follows. That is, 10 ml of this vegetable-containing seasoning is put into a 10 ml precipitation tube (graduated centrifuge tube), and the volume amount (%) of the precipitate after centrifugation at 2,860 rpm (1,450 × g) for 10 minutes is measured. The centrifugal precipitation amount is not particularly limited, but preferably, the centrifugal precipitation amount of the vegetable-containing seasoning at Brix 5.0 is 0% or more and less than 30%. More preferably, the centrifugal precipitation amount at Brix 5.0 is less than 5%. Even more preferably, the centrifugal precipitation amount at Brix 5.0 is less than 1%. Also preferably, the centrifugal precipitation amount at Brix 5.0 is 0.5% or less. A small centrifugal precipitation amount can reduce the viscosity and make it easier to apply to various products. The method of reducing the centrifugal precipitation amount may be a known method, and specifically, removal of pulp by sieve, removal of pulp by centrifugation, etc. can be mentioned.

[0079] <Umami> "Umami" in the present invention is one of the sensory characteristics. Amino acids are generally known as components that contribute to umami. Also, glutamic acid, which is a kind of amino acid, and guanylic acid, which is a kind of nucleic acid, are known to improve the persistence of umami by a synergistic effect.

[0080] <Amino acid concentration> The glutamic acid concentration and aspartic acid concentration of the vegetable-containing seasoning according to this embodiment are analyzed by HPLC. In this embodiment, the glutamic acid concentration and aspartic acid concentration are expressed in "mg / 100 g" (the content of glutamic acid or aspartic acid (mg) in 100 g of the vegetable-containing seasoning). The amino acid concentration of the vegetable-containing seasoning according to this embodiment is not particularly limited, but preferably, when converted to Brix 45.0 of the vegetable-containing seasoning, the glutamic acid concentration is 50 to 500 mg / 100 g. More preferably, when converted to Brix 45.0, the glutamic acid concentration is 100 to 400 mg / 100 g. Even more preferably, when converted to Brix 45.0, the glutamic acid concentration is 200 to 350 mg / 100 g. Also, when converted to Brix 45.0, the aspartic acid concentration is 20 to 250 mg / 100 g. Preferably, when converted to Brix 45.0, the aspartic acid concentration is 50 to 200 mg / 100 g.

[0081] <Nucleic acid> The nucleic acid concentration of the vegetable-containing seasoning according to this embodiment is analyzed by HPLC. In this embodiment, the guanylic acid concentration is expressed in "mg / 100 g" (the content of guanylic acid (mg) in 100 g of the vegetable-containing seasoning). The nucleic acid concentration of the vegetable-containing seasoning according to this embodiment is not particularly limited, but preferably, when converted to Brix 45.0 of the vegetable-containing seasoning, the guanylic acid concentration is 20 ppm or more. Preferably, when converted to Brix 45.0, the guanylic acid concentration is 20 to 200 ppm. More preferably, when converted to Brix 45.0, the guanylic acid concentration is 50 to 200 ppm. Even more preferably, when converted to Brix 45.0, the guanylic acid concentration is 70 to 200 ppm.

[0082] <Cumulative % Particle Size> The particle size is the value obtained by measuring the major axis of the particle. Here, the "cumulative a% particle size" refers to the particle size at which the cumulative frequency reaches a% when the cumulative frequency is determined with the total volume of the particle population being 100% in the particle size distribution obtained by measurement. That is, the cumulative 10% particle size refers to the particle size at the point where the cumulative frequency is 10%. The cumulative 50% particle size (d50) refers to the particle size at the point where the cumulative frequency is 50%. Also, the cumulative 90% diameter (d90) refers to the particle size at the point where the cumulative frequency is 90%. The means for measuring the particle size is a laser diffraction / scattering type particle size distribution measuring device.

[0083] The particle size of the vegetable-containing seasoning in the present invention is not particularly limited, but preferably, d10 is 50 μm or less, d50 is 250 μm or less, and d90 is 700 μm or less. More preferably, d10 is 30 μm or less, d50 is 150 μm or less, and d90 is 400 μm or less. Even more preferably, d10 is 10 μm or less, d50 is 30 μm or less, and d90 is 300 μm or less. By reducing the particle size, the properties become smooth and it becomes easier to apply to various products. The method for reducing the particle size may be a known method, and specifically, examples include miniaturization by a fine processor, removal of pulp by a sieve, and removal of pulp by centrifugation.

Example

[0084] [Evaluation of Umami and Richness in Vegetable-Containing Seasoning] <Comparative Example> Broccoli, onion, celery, and carrot were cut into pieces about 2 cm long and roasted at 140 °C. Then, they were extracted with 2 times the amount of water at 95 °C for 1 h by hot water extraction. After removing the solid content, the extract was concentrated to Brix 30 by vacuum concentration (hereinafter referred to as "vegetable extract"). Using this, a vegetable-containing seasoning was prepared according to Table 1. The blending amounts shown in Table 1 indicate the blending amounts (kg) of each raw material per 100 kg of the vegetable-containing seasoning.

[0085] <Test Example 1> After diluting tomato paste with water, the pulp portion was removed by centrifugation, followed by deacidification treatment using an anion exchange resin, and this was concentrated under vacuum to obtain a de-pulped and deacidified tomato juice with a Brix of 17.0 and an acidity of 0.2%. Using this, a vegetable-containing seasoning was prepared as shown in Table 1.

[0086] <Test Example 2> Using the same de-pulped and deacidified tomato juice as used in Test Example 1 and the vegetable extract used in the comparative example, a vegetable-containing seasoning was prepared as shown in Table 1.

[0087] <Test Example 3> Using the same de-pulped and deacidified tomato juice as used in Test Example 1, the vegetable extract used in the comparative example, and a mushroom extract (Brix 55.0) obtained by hot water extraction and concentration using mushrooms as raw materials, a vegetable-containing seasoning was prepared as shown in Table 1.

[0088] <Measurement of Brix> The instrument used for measuring Brix in this measurement was a refractometer (NAR-3T manufactured by ATAGO Co., Ltd.). The sample temperature during measurement was 20°C.

[0089] <Measurement of Acidity> The method for measuring acidity adopted in this measurement was potentiometric titration using a 0.1 mol / L sodium hydroxide standard solution. The acidity was calculated based on the amount of the sodium hydroxide standard solution used when the pH reached 8.1 by potentiometric titration. The acidity means the concentration (%) in terms of citric acid.

[0090] <Measurement of Amino Acid Concentration> The method for measuring the amino acid concentration and amino acid composition employed in this measurement is the HPLC method. Specifically, the measuring instrument for glutamic acid and aspartic acid employed in this measurement is a high-speed amino acid analyzer, the L-8000 series (manufactured by Hitachi, Ltd.). The measurement conditions are as follows: ammonia filter column: #2650L [inner diameter: 4.6 mm × 60 mm, manufactured by Hitachi, Ltd.], analytical column: #2622 [inner diameter: 4.6 mm × 60 mm, manufactured by Hitachi, Ltd.], guard column: #2619 [inner diameter: 4.6 mm × 60 mm, manufactured by Hitachi, Ltd.], mobile phase: lithium citrate buffer solution, reaction solution: ninhydrin solution, detection wavelength: VIS 570 nm. The amino acid concentrations of each raw material were measured, and simulation values of the amino acid concentration of the sample were calculated based on the relationship of the blending amounts.

[0091] <Measurement of Nucleic Acid Concentration> The measuring instrument for guanylic acid employed in this measurement is a high-performance liquid chromatograph equipped with an ultraviolet detector (Hitachi Chromaster series). The measurement conditions are as follows: column: Develosil RPAQUEOUS AR [stationary phase: C30 (triacontyl group), particle size: 5 μm, inner diameter: 4.6 nm × 250 mm, manufactured by Nomura Chemical Co., Ltd.], column temperature: 40°C, sample injection volume: 10 μL, mobile phase: 100 mM phosphate buffer (pH 2.5) as solution A, a solution prepared by mixing acetonitrile and ultrapure water at a volume ratio of 9:1 as solution B, linear gradient such that the ratio of solution B is 0% until 5 minutes, 7.5% until 25 minutes, 20% from 25.1 to 28 minutes, and 0% from 28.1 to 32 minutes, flow rate of the mobile phase: 1 mL / min, detector: UV detector, detection wavelength: 254 nm. The nucleic acid concentrations of each raw material were measured, and simulation values of the nucleic acid concentration of the sample were calculated based on the relationship of the blending amounts.

[0092] <Measurement of Turbidity> The method for measuring turbidity employed in this measurement is a method based on measuring the transmittance of the sample. The sample was diluted with water to a Brix of 5.0, and the transmittance was measured at a wavelength of 680 nm using a spectrophotometer. The transmittance (%) was taken as the turbidity of the sample.

[0093] <pH Measurement> The pH meter used in this measurement was a pH meter (pH METER F-52 manufactured by HORIBA). The temperature of the sample during measurement was 20°C.

[0094] <Centrifugal Precipitation Volume> 10 ml of vegetable-containing seasoning (Brix 5.0) was placed in a 10 ml precipitation tube (graduated pitch glass), and the volume percentage of the precipitate after centrifugation at 2,860 rpm (1,450×g) for 10 minutes was measured.

[0095] <Particle Size Measurement> Using a laser diffraction / scattering particle size distribution measuring device (HORIBA's "LA-960"), the particle size (D50) at which the cumulative frequency reached 50% and the particle size (D90) at which it reached 90% were measured in terms of volume conversion. The refractive index was set to "1.60 - 0.00i", the circulation speed was set to "3", and the stirring speed was set to "1".

[0096] <Sensory Evaluation> Sensory evaluators (panels) with a sensitive sense of flavor evaluation were selected.

[0097] The comparison between the comparative examples and the test examples was made, and the evaluation of "initial taste umami, mid-taste richness, aftertaste richness, and complexity of taste" in the flavor was conducted by a scoring method by 6 panels. The sensory evaluation was carried out by preparing a 20-fold dilution of each sample with water. The definition of richness was the "persistence" and "complexity" of the flavor, and for "complexity", the definition was as follows.

[0098] Feeling "complexity"... A lot of flavors can be felt, but no specific flavor stands out, and the flavors cannot be clearly decomposed.

[0099] <Sensory Evaluation Criteria> The sensory evaluation was carried out by the panels for the test example 1 - 3 samples with the comparative example as a control (scoring 3.0). The evaluation was conducted by a scoring method from 1 point to 5 points, and the higher the score, the stronger the flavor intensity. Regarding the presence or absence of significant differences, based on the evaluations of each panelist, for the average score of the scores, t-test and Dunnet method were used to judge at a significance level (P-value) of 1%, 5%, and 10%.

[0100] <Result> Table 2 shows the average values of each panelist in the sensory evaluation of each sample. In Test Example 1, the umami of the initial taste was stronger compared to the comparative example (5% significant). In Test Example 2, compared to the comparative example, the umami of the initial taste and the richness in the middle taste were stronger (both were 5% significant by t-test, 10% significant for the initial taste and 5% significant for the middle taste by Dunnett's method). In Test Example 3, compared to the comparative example, the umami of the initial taste, the richness in the middle taste, the richness in the aftertaste, and the degree of complexity were stronger (all were 5% significant by t-test, 10% significant for complexity and 5% significant for the others by Dunnett's method).

[0101]

Table 1

[0102]

Table 2

[0103] <Summary> From the above test results, by preparing a seasoning by blending a tomato processed product, which is a umami-imparting vegetable processed product, and a processed product of cruciferous vegetables, etc., which is a richness-imparting vegetable processed product, a seasoning having the umami of the initial taste and the richness in the middle taste was obtained. Further, by blending a processed product of mushrooms, which is a richness-imparting mushroom processed product, a vegetable-containing seasoning with enhanced richness in the aftertaste was prepared. And these vegetable-containing seasonings had the complexity of taste.

[0104] [Evaluation of the manufacturing method contributing to the middle taste in vegetable-containing seasonings] <Comparative Example 2> Broccoli, onion, celery, and carrot were cut into pieces about 2 cm long and mixed at a weight ratio of 1:2:1:1. Then, with twice the amount of water of the raw materials, after reaching 95°C, hot water extraction was carried out for 1 h. After removing the solid content, the extract was concentrated to Brix 30 by vacuum concentration (without vegetable extract and roasting process). Using this, a vegetable-containing seasoning was prepared as shown in Table 3. The blending amounts shown in Table 3 indicate the blending amounts (kg) of each raw material per 100 kg of the vegetable-containing seasoning.

[0105] <Test Example 4> Broccoli, onion, celery, and carrot were cut into pieces about 2 cm long, mixed at a weight ratio of 1:2:1:1, stir-fried in edible oil at 140°C until the stir-frying rate reached 70%. Then, twice the amount of water of the raw materials was added, and after reaching 95°C, hot water extraction was carried out for 1 h. After removing oil and solids, the extract was concentrated to Brix 30 by vacuum concentration (vegetable extract with a stir-frying process). Using this, a vegetable-containing seasoning was prepared as shown in Table 3. Note that the blending amounts shown in Table 1 indicate the blending amounts (kg) of each raw material per 100 kg of the vegetable-containing seasoning.

[0106]

Table 3

[0107] <Sensory Evaluation> Sensory evaluators (panels) with a sensitive sense for flavor evaluation were selected.

[0108] This evaluation was conducted by the 1-to-2-point discrimination method by the selected 13 panelists. Using Comparative Example 2 as a comparison control, Test Examples 4 and 5, and using Comparative Example 3 as a comparison control, Test Examples 6 to 8, the presence or absence of significant differences in the taste (flavor just before swallowing) was verified for each. The evaluation of whether there was an enhancing effect on the taste was carried out by the two-choice method. The enhancing effect on the taste was determined by significance testing (significance level 5%) based on the evaluation results of the selected 13 panelists. The sensory evaluation was carried out by preparing a 10-fold dilution of each sample with water (Brix 4.0).

[0109] <Results> In Test Example 4, compared with Comparative Example 2, the flavor (richness) of the taste was significantly stronger (significance level less than 5%).

[0110] [Evaluation of Aroma Components Contributing to the Taste of Seasonings Containing Wild Vegetables] Using wild vegetable extracts, the components contributing to the taste were identified using Aroma Extract Dilution Analysis (AEDA method). The AEDA method is a method of gradually diluting a sample and detecting the aroma components eluting from the GC column by smelling them with the human nose. Components that can be felt even in a highly diluted state are evaluated as contributing more to the aroma of the sample. Specifically, in this test, the wild vegetable extract was gradually diluted with water to Brix 6.0, Brix 1.2, Brix 0.24, and Brix 0.048. The GC-MS conditions used in this test are as follows.

[0111] <GC-MS Analysis> As a method for measuring the content of the aroma components according to the present invention, gas chromatography-mass spectrometry can be adopted. A wild vegetable extract diluted with water was used as a sample. The component can be detected by a gas chromatography-mass spectrometer (GC-MS). The following methods can be mentioned for the detailed pretreatment conditions and measurement conditions.

[0112] <Pretreatment Conditions> Pretreatment method: Dynamic headspace method Sample collection amount: 5 g Internal standard substance: 5 μL of 1,000 ppm 1,2-dichlorobenzene solution added Incubation time: 10 min Purge conditions: 6 min (10 ml / min) Drying conditions: 18 min (50 ml / min) <TDU (Thermal Desorption Unit) Conditions> TDU: 40°C → 720°C / min → 240°C (3 min) CIS: 10°C → 12°C / sec → 240°C (20 min) <GC-MS Conditions> GC: Agilent Technologies 7890A MS: Agilent Technologies 5975C Injection port: Solvent vent mode Liner: Filled with Tenax TA Column: J&W DB-WAX (60 m × 250 μm × 0.50 μm) Oven temperature: 40°C (3 min) → 10°C / min → 240°C (17 min) Measurement mode: Scan mode

[0113] By this method, at least 2,4-Decadienal, 2-Decenal, and 2-Heptenal were identified as candidate components contributing to the content. The content of 2,4-Decadienal in Comparative Example 2 was 0.006 ppb in terms of Brix 4.0 conversion, the content of 2-Decenal was 0.14 ppb in terms of Brix 4.0 conversion, and the content of 2-Heptenal was 0.051 ppb in terms of Brix 4.0 conversion. The content of 2,4-Decadienal in Test Example 4 was 0.504 ppb in terms of Brix 4.0 conversion, the content of 2-Decenal was 4.3 ppb in terms of Brix 4.0 conversion, and the content of 2-Heptenal was 0.49 ppb in terms of Brix 4.0 conversion (Table 4).

[0114]

Table 4

[0115] A sample with the concentration of 2,4-Decadienal adjusted to 0.15 ppb by adding a standard sample of 2,4-Decadienal to a 10-fold dilution of Comparative Example 2 with water was designated as Test Example 5. Also, a sample with the concentration of 2-Decenal adjusted to 0.41 ppb by adding a standard sample of 2-Decenal to a 10-fold dilution of Comparative Example 2 with water was designated as Test Example 6. And a sample with the concentration of 2-Heptenal adjusted to 20.0 ppb by adding a standard sample of 2-Heptenal to a 10-fold dilution of Comparative Example 2 with water was designated as Test Example 7.

[0116] <Sensory Evaluation> Sensory evaluators (panels) with a sensitive sense for flavor evaluation were selected.

[0117] This evaluation used a 10-fold dilution of Comparative Example 2 with water as a comparative control. For Test Examples 5 and 6, it was verified by 9 selected panelists, and for Test Example 7, it was verified by 6 selected panelists whether there was a significant difference in the content. The evaluation of whether there was an enhancement effect on the content was conducted by the binary choice method. The enhancement effect on the content was determined by a significance test (significance level 5%) based on the evaluation results of the selected panelists.

[0118] <Result> In Test Example 5, the content significantly increased compared to a 10-fold dilution of Comparative Example 2 with water. Also, in Test Example 6, the content significantly increased compared to a 10-fold dilution of Comparative Example 2 with water. On the other hand, in Test Example 7, no significant difference was found in the content compared to a 10-fold dilution of Comparative Example 2 with water.

[0119] <Summary> It was found that when the Brix of the vegetable-containing seasoning was 4.0, especially when 2,4-Decadienal was 0.15 ppb or more, it had umami. Also, when the Brix of the vegetable-containing seasoning was 4.0, especially when 2-Decenal was 0.41 ppb or more, the content was enhanced and it had umami.

Industrial Applicability

[0120] The fields where the present invention is useful are the production and sale of vegetable-containing seasonings.< / ph>

Claims

1. A vegetable-containing seasoning, wherein the vegetable-containing seasoning contains at least a processed vegetable product, and the processed vegetable product is at least one or more of a tomato processed product, a broccoli processed product, a spinach processed product, and an asparagus processed product, and at least one or more of a processed product containing cruciferous vegetables, a processed product containing onions, and a processed product containing celery, and the vegetable-containing seasoning does not contain a processed garlic product, and the concentration of 2,4-Decadienal in the vegetable-containing seasoning when converted to Brix 4.0 is 0.15 ppb or more.

2. A vegetable-containing seasoning, wherein the vegetable-containing seasoning contains at least a processed vegetable product, and the processed vegetable product is at least one or more of a tomato processed product, and at least one or more of a processed product containing cruciferous vegetables, a processed product containing onions, and a processed product containing celery, and the vegetable-containing seasoning does not contain a processed garlic product, and the tomato processed product is one or more of a de-pulped tomato juice and a de-pulped and de-acidified tomato juice, and the concentration of 2-Decenal in the vegetable-containing seasoning when converted to Brix 4.0 is 0.3 ppb or more.

3. The vegetable-containing seasoning according to Claim 1, wherein the vegetable-containing seasoning further contains a processed mushroom product.

4. The vegetable-containing seasoning according to Claim 1 or 3, wherein the tomato processed product is one or more of a de-pulped tomato juice and a de-pulped and de-acidified tomato juice.

5. The vegetable-containing seasoning according to any one of Claims 1 to 4, wherein the concentration of glutamic acid in the vegetable-containing seasoning when converted to Brix 45.0 is 50 to 500 mg / 100 g, and the concentration of aspartic acid in the vegetable-containing seasoning when converted to Brix 45.0 is 20 to 250 mg / 100 g.

6. The vegetable-containing seasoning according to any one of Claims 1 to 5, wherein the concentration of guanylic acid in the vegetable-containing seasoning when converted to Brix 45.0 is 20 to 200 ppm.

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