Method of manufacturing dashi seasoning

Abstract

The objective of this invention is to produce a dashi seasoning using a novel dashi ingredient that can replace bonito flakes, which are a dashi ingredient. This provides a manufacturing method. [Solution] The method for manufacturing dashi seasoning involves selecting dashi ingredients from mushrooms, vegetables, beans, and fruits. The dashi ingredients are manufactured by smoking and drying one or more of the ingredients, or the ingredients are mushrooms, vegetables, etc. After drying one or more broth ingredients selected from beans, legumes, and fruits, a smoky flavor is added. The ingredients used in the production or dashi are dried mushrooms, dried vegetables, dried beans and dried This product is manufactured by imparting a smoky flavor to one or more dashi ingredients selected from dried fruits. .

Description

Technical Field

[0001] The present invention relates to a method for producing dashi seasoning, and particularly to a method for producing dashi seasoning using a novel dashi raw material in place of fish cakes such as katsuobushi, which is a dashi raw material.

Background Art

[0002] As the dashi raw material, katsuobushi is obtained by thawing a frozen fish body, mincing it, boiling it, removing the bones, shaping it into a block raw material, and then performing the steps of roasting and moldering (see paragraph number 0002 of Patent Document 1). )

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, in recent years, with environmental changes such as global warming, the fishing of fish including katsuobushi, which is the raw material of dashi, has become unstable, and there has been a problem that a novel dashi raw material is needed to replace katsuobushi and the like, which are the raw materials of dashi.

[0005] The present invention has been made in consideration of the above problems, and an object thereof is to provide a method for producing dashi seasoning using a novel dashi raw material in place of fish cakes such as katsuobushi, which is a dashi raw material.

Means for Solving the Problems

[0006] ​​​​The method for producing the dashi seasoning according to claim 1 is to produce the dashi seasoning by using mushrooms as the dashi material, and by smoking the mushrooms to impart a smoky flavor (imparting a smoky flavor while drying), or by drying the mushrooms and then imbuing them with a smoky flavor, or by imbuing dried mushrooms with a smoky flavor, wherein the mushrooms are shiitake, enoki, oyster mushrooms, hiratake, lion's mane mushrooms, matsutake, or mashed mushrooms. It consists of mushrooms, maitake, king oyster mushrooms, or shiitake mushrooms, and enoki mushrooms, or shiitake mushrooms, and tamogitake or enoki mushrooms, and shimeji mushrooms, or tamogitake mushrooms, and king oyster mushrooms, or shiitake mushrooms, and enoki mushrooms, or tamogitake mushrooms, or lion's mane mushrooms, and maitake mushrooms, and button mushrooms, or shiitake mushrooms, and enoki mushrooms, or shiitake mushrooms, and enoki mushrooms, and tamogitake mushrooms, or lion's mane mushrooms, and maitake mushrooms, and button mushrooms and enoki mushrooms.

[0007] Furthermore, the method for producing the dashi seasoning described in claim 2 is to produce the dashi seasoning by using beans as the dashi material, and by roasting the beans to impart a smoky flavor (imparting a smoky flavor while drying), or by drying the beans and then imbuing them with a smoky flavor, or by imbuing dried beans with a smoky flavor, wherein the beans are soybeans alone, soybeans and chickpeas, or chickpeas and broad beans.

[0008] Furthermore, the dashi seasoning according to claim 3 is manufactured by having the dashi ingredients be soybeans and shiitake mushrooms, and by roasting the soybeans and shiitake mushrooms to impart a smoky flavor (imparting a smoky flavor while drying), or by drying the soybeans and shiitake mushrooms and then imparting a smoky flavor, or by imparting a smoky flavor to dried soybeans and shiitake mushrooms.

[0009] Furthermore, the dashi seasoning according to claim 4 is manufactured by using vegetables as the dashi material, and by roasting the vegetables to impart a smoky aroma (imparting a smoky aroma while drying), or by drying the vegetables and then imbuing them with a smoky aroma, or by imbuing dried vegetables with a smoky aroma, wherein the vegetables are tomatoes or pumpkins.

[0010] Furthermore, the dashi seasoning according to claim 5 is manufactured by roasting the tomatoes and soybeans to impart a smoky flavor (imparting a smoky flavor while drying), or by drying the tomatoes and soybeans and then imbuing them with a smoky flavor, or by imbuing dried tomatoes and soybeans with a smoky flavor.

[0011] Furthermore, the dashi seasoning according to claim 6 is manufactured by roasting the tomatoes, shiitake mushrooms, and soybeans to impart a smoky flavor (imparting a smoky flavor while drying), or by drying the tomatoes, shiitake mushrooms, and soybeans and then imbuing them with a smoky flavor, or by imbuing dried tomatoes, shiitake mushrooms, and soybeans with a smoky flavor.

[0012] Furthermore, the dashi seasoning according to claim 7 is manufactured by using lemon as the dashi ingredient, and by roasting the lemon to impart a smoky aroma (imparting a smoky aroma while drying), or by drying the lemon and then imparting a smoky aroma to it, or by imparting a smoky aroma to dried lemon.

[0013] Furthermore, the dashi seasoning according to claim 8 is manufactured by having shiitake mushrooms and lemons as dashi ingredients, and by roasting the shiitake mushrooms and lemons to impart a smoky flavor (imparting a smoky flavor while drying), or by drying the shiitake mushrooms and lemons and then imparting a smoky flavor, or by imparting a smoky flavor to dried shiitake mushrooms and lemons.

[0014] Furthermore, the dashi seasoning according to claim 9 is made by having shiitake mushrooms, tomatoes and soybeans as dashi ingredients, and is manufactured by roasting the shiitake mushrooms, tomatoes and soybeans to impart a smoky flavor (imparting a smoky flavor while drying), or by drying the shiitake mushrooms, tomatoes and soybeans and then imbuing them with a smoky flavor, or by imbuing dried shiitake mushrooms, tomatoes and soybeans with a smoky flavor.

[0015] The dashi seasoning according to claim 10 has shiitake, tomato, soybean, and lemon as the dashi raw materials, and the shiitake, tomato, soybean, and lemon are roasted and smoked (smoked while drying) to produce, or after drying the shiitake, tomato, soybean, and lemon, smoked to produce, or smoked to the dried shiitake, tomato, soybean, and lemon to produce.

Effect of the Invention

[0016] According to the method for producing the dashi seasoning of the present invention, a dashi seasoning having a flavor almost equivalent (almost the same level / value) to that of katsuobushi dashi can be obtained as compared with the katsuobushi dashi-based sauce.

Embodiment for Carrying out the Invention

[0017] A method for producing the dashi seasoning according to an embodiment of the present invention will be described.

[0018] (Example 1 Shiitake) The method for producing the dashi seasoning according to an embodiment of the present invention first prepares raw shiitake (with a moisture content of 20% by weight or more) or dried shiitake (with a moisture content of 20% by weight or less) as the dashi raw material. Preferably, the moisture content of the dried shiitake is 5 - 15% by weight.

[0019] Raw shiitake (with a moisture content of 20% by weight or more) or dried shiitake (with a moisture content of 20% by weight or less) The dashi raw material is placed on a seiro or the like of a smoking device (not shown) used in the production of katsuobushi, such as a Hayatsu-type roasting kiln, a quick-production kiln, a Teiyama-type roasting kiln, a roasting kiln equipped with a smoke generator, etc., and firewood is burned to roast the dashi raw materials side by side. Roasting is to burn firewood and use the smoke to dry the dashi raw material (e.g., shiitake). to dry. The time for the dashi raw material (e.g., shiitake) to contact the smoke is, for example, 1 hour or more and 360 hours or less (usually 1 - 4 days). As firewood, oak can impart the best flavor, but Japanese cedar, Japanese cypress, hickory leaves, apple, white oak, beech, cherry, etc. are also fine. Oak can reproduce the smoky flavor closest to that of bonito flakes. Note that the combustion temperature of the firewood is adjusted to be within the range of about 180°C or higher and 1000°C or lower for roasting. The moisture content in the dashi material (e.g., shiitake) after the roasting treatment is 20% by weight or less, and preferably 10% by weight or less from the perspective of storage stability (long-term storage). The dashi seasoning produced by roasting the above-mentioned mushrooms (e.g., shiitake) and the dashi seasoning produced by drying the following mushrooms (e.g., shiitake, enoki mushrooms, button mushrooms), and then imparting smoky flavor and the dashi seasoning produced by imparting smoky flavor to the dried mushrooms (e.g., shiitake) obtained substantially the same effects.

[0020] The taste test using the shiitake of this example is as follows. JPEG2026067370000001.jpg106153

[0021] Examples of Use of Dashi Seasoning (Stock for Mentsuyu) Examples of Mushrooms (Shiitake) 10% by weight of roasted and smoky-flavored shiitake and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin) in Example 1 A panel test (6 panelists) to compare with the stock using bonito flakes dashi to feel the flavor difference evaluation (not feel, hardly feel, slightly feel, feel, 4-level evaluation) shows that the mixture of roasted and smoky-flavored shiitake and kaeshi in Example 1 is 5 for not feel and 1 for hardly feel, while 10% by weight of dried shiitake without smoky flavor and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin) ​Comparative example 1, with 90% by weight, was perceived as 6, and the shiitake mushroom broth with smoked flavoring was, It received the same rating as conventional bonito flake broth. Note: 10% by weight of dried shiitake mushrooms without added smoke flavoring. Kaeshi (kaeshi = soy sauce + sugar + Compare Comparative Example 1, which contains 90% by weight of genuine mirin, with a soup base using bonito flake broth, and see if you can perceive a difference in flavor. Evaluation by panel test (6 panelists): (Do not feel, Do not feel much, Feel somewhat, Feel) According to the 4-point rating scale, Comparative Example 1 received a rating of 6, and Example 1 received a rating lower than Comparative Example 1. It received very high praise. Also, 10% by weight of raw shiitake mushrooms without added smoke flavoring, Kaeshi (Kaeshi = soy sauce + sugar + bonito flakes) Compare Comparative Example 4, which contains 90% mirin by weight, with the soup base using bonito flake broth, and see if you can perceive any difference in flavor. Evaluation by panel test (6 panelists): (Do not feel, Do not feel much, Feel somewhat, Feel) According to the 4-point rating scale, Comparative Example 4 was rated 1 (somewhat) and 5 (somewhat), while Example Option 1 received a higher rating than Comparative Example 4 (see Table 1). JPEG2026067370000002.jpg178136JPEG2026067370000003.jpg102136JPEG2026067370000004.jpg111136

[0022] (Example 2) Example of shiitake mushrooms + enoki mushrooms 8% by weight of smoked shiitake mushrooms, 2% by weight of smoked enoki mushrooms, and kaeshi (a type of Japanese seasoning). Example 2, which uses 90% by weight of (kaeshi = soy sauce + sugar + mirin), is compared to a soup base using bonito flake broth. A panel test (6 panelists) was conducted to determine whether they could perceive a difference in flavor (no difference was perceived). According to a 4-point scale (not noticeable, slightly noticeable, noticeable), Example 2 involved roasting and imparting a smoky aroma. The mixture of shiitake mushrooms, soy sauce, and smoked enoki mushrooms has no noticeable flavor (5, not much flavor). The result was 1, and it was evaluated to be almost the same as the shiitake mushrooms that were smoked and given a smoky flavor in Example 1 (see Table 1).

[0023] (Example 3) Example of Enoki mushrooms + Shiitake mushrooms 8% by weight of smoked enoki mushrooms, 2% by weight of smoked shiitake mushrooms, and kaeshi (a type of seasoning). Example 3, which uses 90% by weight of (kaeshi = soy sauce + sugar + mirin), is compared to a soup base using bonito flake broth. A panel test (6 panelists) was conducted to determine whether they could perceive a difference in flavor (no difference was perceived). According to a 4-point scale (not noticeable, slightly noticeable, noticeable), Example 3 involved smoking and imparting a smoky aroma. The mixture of enoki mushrooms, smoked shiitake mushrooms, and soy sauce is not noticeable, not very noticeable. The result was 5, which was almost the same as the shiitake mushrooms that were smoked and given a smoky flavor in Example 1 (see Table 1).

[0024] (Example 4) Example of Shiitake + Tamogitake 8% by weight of smoked shiitake mushrooms with a smoky flavor, 2% by weight of smoked oyster mushrooms with a smoky flavor. Example 4 of the kaeshi (soy sauce + sugar + mirin) 90% by weight and the soup base using bonito flakes A panel test (6 panelists) compared the two products to see if they could perceive a difference in flavor (they did not perceive a difference). According to the 4-point scale (hardly noticeable, slightly noticeable, noticeable), Example 4 involved roasting and drying to produce a smoky aroma. The mixture of shiitake mushrooms with added flavor, smoked oyster mushrooms, and soy sauce is not noticeable (6). Furthermore, it received a higher rating than the shiitake mushrooms that were smoked and given a smoky flavor in Example 1 (see Table 1).

[0025] (Example 5) Example of Shiitake + Enoki 5% by weight of smoked shiitake mushrooms, 5% by weight of smoked enoki mushrooms, and kaeshi (a type of seasoning). Example 5, which uses 90% by weight of (kaeshi = soy sauce + sugar + mirin), is compared to a soup base using bonito flake broth. A panel test (6 panelists) was conducted to determine whether they could perceive a difference in flavor (no difference was perceived). According to the 4-point scale (not noticeable, slightly noticeable, noticeable), Example 5 involves smoking and imparting a smoky aroma. The mixture of shiitake mushrooms, smoked enoki mushrooms, and soy sauce is not noticeable. The result was 3, which was slightly inferior to the shiitake mushrooms that were smoked and given a smoky flavor in Example 1 (see Table 1).

[0026] (Example 6) Example of Enoki + Shimeji mushrooms 5% by weight of smoked enoki mushrooms, 5% by weight of smoked shimeji mushrooms, kaeshi ( Comparison of Example 6, which uses a base of 90% by weight (soy sauce + sugar + mirin), with a soup base using bonito flake broth. A panel test (6 panelists) was conducted to see if they could perceive a difference in flavor (they didn't notice much difference). According to the 4-point scale (not noticeable, slightly noticeable, noticeable), Example 6 involved roasting and imparting a smoky aroma. The mixture of enoki mushrooms, smoked shimeji mushrooms, and soy sauce is not noticeable. 4. Not very noticeable. The result was 2, which was almost the same as the shiitake mushrooms that were smoked and given a smoky flavor in Example 1 (see Table 1). .

[0027] (Example 7) Example of Tamogitake mushrooms + Eryngii mushrooms 5% by weight of smoked and smoky-flavored Tamogitake mushrooms, 5% by weight of smoked and smoky-flavored Eryngii mushrooms Example 7 of the eshi (kaeshi = soy sauce + sugar + mirin) 90% by weight and the soup base using bonito flake broth. A panel test (6 panelists) compared the two products to see if they could perceive a difference in flavor (they did not perceive a difference). According to the 4-point scale (hardly noticeable, slightly noticeable, noticeable), Example 7 involved smoking and drying to produce a smoky aroma. The mixture of fragrant Tamogitake mushrooms, smoked Eryngii mushrooms, and soy sauce is not noticeable. 3 a Not really noticeable (2) vs. slightly noticeable (1), compared to the shiitake mushrooms that were smoked and given a smoky aroma in Example 1. It received a slightly lower evaluation (see Table 1).

[0028] (Example 8) Example of legumes (soybeans) 10% by weight of smoked soybeans to impart a smoky flavor. Kaeshi (kaeshi = soy sauce + sugar + mirin) A panel test comparing Example 8, which contains 90% by weight, with a soup base using bonito flakes to determine if any difference in flavor can be perceived. Evaluation by the panel of 6 people (Don't feel it, Don't feel it much, Feel it somewhat, Feel it - 4 levels) According to the evaluation, the mixture of roasted and smoky soybeans and soy sauce in Example 8 did not taste very good. None (4) Slightly noticeable (2), slightly inferior to the shiitake mushrooms smoked and given a smoky flavor in Example 1. It was an evaluation. Note: 10% by weight of dried soybeans without added smoke flavoring. Kaeshi (kaeshi = soy sauce + sugar + honmi A panel comparing Comparative Example 6, which contains 90% phosphorus by weight, with a soup base using bonito flake broth, to see if any difference in flavor can be perceived. Evaluation by a panel of 6 people (Do not feel, Do not feel much, Feel somewhat, Feel) According to the 4-point rating scale, Comparative Example 6 received a rating of 6, while Example 8 received a rating higher than Comparative Example 6. The evaluation was positive (see Table 1). Furthermore, the dashi seasoning is made by roasting and drying legumes (for example, soybeans), and the legumes shown below (examples) For example, a dashi seasoning made by drying soybeans and edamame and then adding a smoky flavor, and dried beans ( For example, it achieved an effect roughly equivalent to that of a dashi seasoning made by imparting a smoky flavor to soybeans. JPEG2026067370000005.jpg111136JPEG2026067370000006.jpg111136

[0029] (Example 9) Example of soybeans + shiitake mushrooms 8% by weight of smoked soybeans with smoked flavor, 2% by weight of smoked shiitake mushrooms with smoked flavor, kaeshi ( Compare the broth used in Example 9, which contains 90% by weight of bonito flake stock (kaeshi = soy sauce + sugar + mirin), with the broth used in Example 9. A panel test (6 panelists) was conducted to see if they could perceive a difference in flavor (they didn't notice much difference). According to the 4-point scale (not noticeable, slightly noticeable, noticeable), Example 9 and the smoked product were smoked and dried to impart a smoky aroma. The mixture of soybeans, smoked shiitake mushrooms, and soy sauce is not very noticeable. 3 Slightly noticeable. The result was 3, which was slightly inferior to the shiitake mushrooms that were smoked and given a smoky flavor in Example 1 (Table 1). reference).

[0030] (Example 10) Example of shiitake mushrooms + soybeans 8% by weight of smoked shiitake mushrooms, 2% by weight of smoked soybeans, kaeshi ( Example 10, which uses a base of 90% by weight (soy sauce + sugar + mirin), is compared to a soup base using bonito flake broth. A panel test (6 panelists) was conducted to determine whether they could perceive a difference in flavor (no difference was perceived). According to the 4-point scale (not noticeable, slightly noticeable, noticeable), Example 10 involved roasting and adding a smoky flavor. The mixture of shiitake mushrooms, smoked soybeans, and soy sauce is not very noticeable. The perceived value was 4, which was slightly inferior to the shiitake mushrooms that were smoked and given a smoky flavor in Example 1. (see Table 1). Furthermore, 8% by weight of dried shiitake mushrooms without added smoke flavoring and 2% by weight of dried soybeans without added smoke flavoring. Comparative Example 2: Eshi (kaeshi = soy sauce + sugar + mirin) 90% by weight and dashi made with bonito flakes A panel test (6 panelists) compared the two products to see if they could perceive a difference in flavor (they did not perceive a difference). According to the 4-point scale (hardly felt, slightly felt, felt), Comparative Example 2 received a rating of 6. Therefore, Example 10 received a higher evaluation than Comparative Example 2 (see Table 1 and Table 2). Also, 8% by weight of dried soybeans without added smoke flavor and 2% by weight of dried shiitake mushrooms without added smoke flavor. Comparative Example 2: Eshi (kaeshi = soy sauce + sugar + mirin) 90% by weight and dashi made with bonito flakes A panel test (6 panelists) compared the two products to see if they could perceive a difference in flavor (they did not perceive a difference). According to the 4-point scale (hardly felt, slightly felt, felt), Comparative Example 3 received a rating of 6. Therefore, Example 10 received a higher evaluation than Comparative Example 3 (see Table 1).

[0031] (Example 11) Example of shiitake mushrooms + soybeans 5% by weight of smoked shiitake mushrooms, 5% by weight of smoked soybeans, kaeshi ( Example 11, which uses a base of 90% by weight (soy sauce + sugar + mirin), is compared to a soup base using bonito flake broth. A panel test (6 panelists) was conducted to determine whether they could perceive a difference in flavor (no difference was perceived). According to the 4-point scale (not noticeable, slightly noticeable, noticeable), Example 11 involved roasting and adding a smoky flavor. The mixture of shiitake mushrooms, smoked soybeans, and soy sauce is not very noticeable. The perceived value was 4, which was slightly inferior to the shiitake mushrooms that were smoked and given a smoky flavor in Example 1. (see Table 1).

[0032] (Example 12) Example of soybeans + chickpeas 5% by weight of smoked soybeans, 5% by weight of smoked chickpeas, kaeshi ( Example 12, which uses a base of 90% by weight (soy sauce + sugar + mirin), is compared to a soup base using bonito flake broth. A panel test (6 panelists) was conducted to determine whether they could perceive a difference in flavor (no difference was perceived). According to the 4-point scale (not noticeable, slightly noticeable, noticeable), Example 12 involved roasting and adding a smoky flavor. The mixture of soybeans, smoked chickpeas, and soy sauce is not very noticeable. 3 Slightly The perceived quality was 2 out of 1, and it was evaluated as slightly inferior to the shiitake mushrooms that were smoked and given a smoky flavor in Example 1. It was the value (see Table 1).

[0033] (Example 13) Chickpea + broad bean example 5% by weight of smoked chickpeas, 5% by weight of smoked broad beans. Example 13 of the shi (kaeshi = soy sauce + sugar + real mirin) 90% by weight and the soup base using bonito flake broth A panel test (6 panelists) compared the two products to see if they could perceive a difference in flavor (they did not perceive a difference). According to the 4-point scale (hardly felt, slightly felt, felt), Example 13 was smoked and dried. The mixture of flavored chickpeas and smoked broad beans is not very noticeable. 3 Slightly The perceived quality was 2 out of 1, and it was evaluated as slightly inferior to the shiitake mushrooms that were smoked and given a smoky flavor in Example 1. It was the value (see Table 1).

[0034] (Example 14) Example of a vegetable (tomato) 10% by weight of smoked tomatoes with a smoky flavor. Kaeshi (kaeshi = soy sauce + sugar + mirin). A panel of people compared Example 14, which contained 90% by weight, with a soup base using bonito flakes, to see if they could perceive a difference in flavor. Evaluation based on a test (6 panelists): (Do not feel, Do not feel much, Feel somewhat, Feel) According to the 4-point rating scale, the mixture of roasted and smoked tomatoes and soy sauce in Example 14 was... 1. Not very noticeable 2. Slightly noticeable 3. The smoked aroma was imparted by smoking in Example 1. It received a slightly lower rating than the shiitake mushrooms (see Table 1 and Table 2). Note: 10% by weight of dried tomatoes without added smoke flavoring. Kaeshi (kaeshi = soy sauce + sugar + bonito flakes) Compare Comparative Example 7, which contains 90% mirin by weight, with a soup base using bonito flake broth, and see if you can perceive any difference in flavor. Evaluation by panel test (6 panelists): (Do not feel, Do not feel much, Feel somewhat, Feel) According to the 4-point rating scale, Comparative Example 6 received a score of 2 for slightly noticeable and 4 for noticeable, while Example Component 14 received a higher rating than Comparative Example 5 (see Table 1). Furthermore, the dashi seasoning produced by smoking the aforementioned vegetables (for example, tomatoes) and the following are shown below A dashi (broth) seasoning made by drying vegetables (for example, asparagus, tomatoes) and then adding a smoky flavor. This product is roughly equivalent to a dashi seasoning made by adding a smoky flavor to dried vegetables (for example, tomatoes). The effect was obtained. JPEG2026067370000007.jpg111136JPEG2026067370000008.jpg111136

[0035] (Example 15) Example of Tomato + Soybean 8% by weight of smoked tomatoes, 2% by weight of smoked soybeans, kaeshi (ka Comparison of Example 15, which uses a mixture of soy sauce, sugar, and mirin (90% by weight), with a soup base using bonito flake broth. A panel test (6 panelists) was conducted to see if they could perceive a difference in flavor (they didn't notice much difference). According to the 4-point scale (not noticeable, slightly noticeable, noticeable), Example 15 involved smoking and imparting a smoky aroma. The mixture of tomatoes, smoked soybeans, and soy sauce is not very noticeable. 3 Slightly noticeable. It was rated 1, and was slightly inferior to the shiitake mushrooms that were smoked and given a smoky flavor in Example 1. Yes, there was (see Table 1).

[0036] (Example 16) Soybean + Tomato Example 8% by weight of smoked soybeans, 2% by weight of smoked tomatoes, kaeshi (ka Comparison of Example 16, which uses a mixture of soy sauce, sugar, and mirin (90% by weight), with a soup base using bonito flake broth. A panel test (6 panelists) was conducted to see if they could perceive a difference in flavor (they didn't notice much difference). According to the 4-point scale (not noticeable, slightly noticeable, noticeable), Example 16 involved smoking and imparting a smoky aroma. The mixture of soybeans, smoked tomatoes, and soy sauce is not noticeable. i 2 Slightly noticeable 2 Sensed 1, and the shiitake mushrooms that were smoked and given a smoky aroma in Example 1 It received a slightly lower evaluation (see Table 1).

[0037] (Example 17) Example of Tomato + Shiitake + Soybean 6% by weight of smoked tomatoes with a smoky flavor, 3% by weight of smoked shiitake mushrooms with a smoky flavor. 1% by weight of soybeans for smoky flavoring, 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin) A panel test was conducted to determine if any difference in flavor could be perceived compared to the broth using bonito flakes in Example 17. Based on evaluations by 6 people (4-point scale: Don't feel it, Don't feel it much, Feel it somewhat, Feel it) Therefore, the roasted and smoky flavored soybeans of Example 16, the roasted and smoky flavored tomatoes, and the soy sauce mixture The combination was not noticeable (2) and not very noticeable (4), and the smoked and smoky flavored oysters of Example 1 It received roughly the same evaluation as Take (see Table 1).

[0038] (Example 18) Example of shiitake mushrooms + tomatoes + soybeans 6% by weight of smoked shiitake mushrooms with a smoky flavor, 3% by weight of smoked tomatoes with a smoky flavor. 1% by weight of soybeans for smoky flavoring, 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin) A panel test was conducted to compare the soup base from Example 18 with a soup base using bonito flake broth, to see if any difference in flavor could be perceived. Evaluation by 6 people (4-point scale: Don't feel it, Don't feel it much, Feel it somewhat, Feel it) According to Example 18, shiitake mushrooms that have been smoked to impart a smoky flavor and tomatoes that have been smoked to impart a smoky flavor and smoked The mixture of soybeans and soy sauce used to impart a smoky flavor was not noticeable (5) or not noticeable (1), and in fact The results were the same as those for the shiitake mushrooms that were smoked and given a smoky flavor in Example 1 (see Table 1).

[0039] (Example 19) Example of soybeans + tomatoes + shiitake mushrooms 6% by weight of smoked soybeans with smoked flavor, 3% by weight of smoked tomatoes with smoked flavor, smoked Shiitake mushrooms for flavoring (1% by weight), Kaeshi (Kaeshi = soy sauce + sugar + mirin) (90% by weight) A panel test was conducted to compare the soup base from Example 18 with a soup base using bonito flake broth, to see if any difference in flavor could be perceived. Evaluation by 6 people (4-point scale: Don't feel it, Don't feel it much, Feel it somewhat, Feel it) According to Example 19, the smoked soybeans with smoky flavor and the smoked tomatoes with smoky flavor and soy sauce The mixture of smoked shiitake mushrooms was rated as having a smoky aroma (4 out of 5) and a slightly noticeable aroma (2 out of 5). The evaluation was slightly inferior to that of the shiitake mushrooms that were smoked and given a smoky flavor in Example 1 (see Table 1).

[0040] (Example 20) Example of fruit (lemon) 3% by weight of smoked lemon for added aroma; Kaeshi (Kaeshi = soy sauce + sugar + mirin) The difference in flavor was observed when comparing Example 20, which used 90% water and 7% water by weight, with a soup base using bonito flake broth. Evaluation by Jiruka's panel test (6 panelists): (Do not feel, Do not feel much, Slightly feel) According to the 4-point rating system for taste, Example 20 involves roasting and smoking lemons and soy sauce. The mixture of water and the taste was: hardly tasted 3, slightly tasted 2, tasted 1. It received a slightly lower rating than shiitake mushrooms that had been smoked to impart a smoky flavor. Note: 7% by weight of dried lemon (without added smoke flavor), 3% by weight of water, and kaeshi (kaeshi = soy sauce). The difference in flavor was observed when comparing Comparative Example 7 (90% by weight of sugar + mirin) with a soup base using bonito flake broth. Evaluation by Jiruka's panel test (6 panelists): (Do not feel, Do not feel much, Slightly feel) According to the 4-point scale for feeling, Comparative Example 7 received a rating of 6, while Example 20 received a rating of 6. It received a higher rating than Comparative Example 7 (see Table 1). Furthermore, the dashi seasoning produced by drying the aforementioned fruits (for example, lemons), and the following A seasoning made by drying fruit (for example, lemons) and then adding a smoky flavor, and dried The effect obtained was roughly equivalent to that of a dashi seasoning made by imparting a smoky flavor to fruit (for example, lemon). JPEG2026067370000009.jpg111136

[0041] (Example 21) Example of shiitake mushrooms + lemon 8% by weight of smoked shiitake mushrooms, 2% by weight of smoked lemons, and kaeshi (a type of Japanese seasoning). Example 21 of (kaeshi = soy sauce + sugar + mirin) 90% by weight and soup base using bonito flakes A panel test (6 panelists) compared the two products to see if they could perceive a difference in flavor (they did not perceive a difference). According to the 4-point scale (hardly felt, slightly felt, felt), Example 21 was smoked and dried. The mixture of shiitake mushrooms for flavoring, soy sauce, and smoked lemons for added aroma is not noticeable. 3 Sweet Not noticeable 2 Slightly noticeable 1, and more noticeable than the shiitake mushrooms that were smoked and given a smoky aroma in Example 1. It received a lower rating (see Table 1).

[0042] (Example 22) Example of shiitake mushrooms + tomatoes + soybeans 6% by weight of smoked shiitake mushrooms with a smoky flavor, 3% by weight of smoked tomatoes with a smoky flavor. 1% by weight of soybeans for smoky flavoring, 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin). A panel test was conducted to compare Example 22 with a soup made using bonito flake broth and to see if any difference in flavor could be perceived. Evaluation by 6 people (4-point scale: Don't feel it, Don't feel it much, Feel it somewhat, Feel it) According to Example 22, shiitake mushrooms that have been smoked to impart a smoky flavor and tomatoes that have been smoked to impart a smoky flavor and smoked The mixture of soybeans and soy sauce used to impart a smoky flavor was not noticeable (5) or not noticeable (1), and in fact The results were the same as those for the shiitake mushrooms that were smoked and given a smoky flavor in Example 1. Note: 6% by weight of dried shiitake mushrooms without added smoke flavoring, and 3% by weight of dried tomatoes without added smoke flavoring. Dried soybeans without added smoke flavoring, 1% by weight; Kaeshi (Kaeshi = soy sauce + sugar + mirin) 90g A panel test comparing comparative example 8 (amount %) with dashi made with bonito flakes to see if a difference in flavor could be perceived. Evaluation by 6 netizens (4-point scale: Don't feel it, Don't feel it much, Feel it somewhat, Feel it) According to the study, Comparative Example 8 was slightly felt 1 and felt 5, while Example 22 was similar to Comparative Example 8. It received a higher rating (see Table 1).

[0043] (Example 23) Example of shiitake mushrooms + tomatoes + soybeans + lemons 5% by weight of smoked shiitake mushrooms, 3% by weight of smoked tomatoes. 1% by weight of soybeans with smoky flavor, 1% by weight of smoked lemons with smoky flavor, Kaeshi (Kaeshi = Sho The flavor of Example 23, which uses 90% by weight of (soy sauce + sugar + mirin), was compared with a soup base using bonito flake broth. Evaluation based on a panel test (6 panelists) to see if they perceive a difference (Do not perceive / Do not perceive much difference) According to the 4-point scale (somewhat noticeable, noticeable), Example 23 of the shiitake mushrooms that were smoked and given a smoky flavor... Tomatoes with smoked flavor, soybeans with smoked flavor, and lemons with smoked flavor The mixture of the soy sauce was not noticeable (4) and not very noticeable (2), and the smoked and dried flavor of Example 1 was also noticeable. It received almost the same evaluation as the shiitake mushrooms that were provided.

[0044] (Example 24) Example of lemon + soybean + tomato + shiitake mushroom 5% by weight of smoked lemon, 3% by weight of smoked soybeans Tomatoes with added aroma (1% by weight), smoked shiitake mushrooms with added aroma (1% by weight), kaeshi (kaeshi = sho) The flavor of Example 24, which uses a mixture of 90% by weight (soy sauce + sugar + mirin), was compared with a soup base using bonito flake broth. Evaluation based on a panel test (6 panelists) to see if they perceive a difference (Do not perceive / Do not perceive much difference) According to the evaluation (on a 4-point scale: slightly noticeable, noticeable), Example 24 shows the smoked lemon with added aroma. And soybeans that have been smoked to give them a smoky flavor, tomatoes that have been smoked to give them a smoky flavor, and shiitake mushrooms that have been smoked to give them a smoky flavor, etc. The mixture of eshi was not very noticeable (3) and slightly noticeable (3), and the smoked and dried smoky flavor of Example 1 was also noticeable. It received a slightly lower rating than the shiitake mushrooms provided (see Table 1).

[0045] (Example 25) Example of lemon + soybean + tomato + shiitake mushroom 5% by weight of smoked shiitake mushrooms with a smoky flavor, 3% by weight of smoked lemons with a smoky flavor. Tomato with smoked flavor 1% by weight, dried and smoked grapefruit 1% by weight, kaeshi ( Example 24 of the Kaeshi (soy sauce + sugar + mirin) 90% by weight and the soup base using bonito flake broth Evaluation by a panel test (6 panelists) to see if they could perceive a difference in flavor (no difference) According to the 4-point scale (not really noticeable, slightly noticeable, noticeable), the smoked aroma of Example 25 Shiitake mushrooms with added smoky flavor, smoked lemons with added smoky flavor, smoked tomatoes with added smoky flavor The mixture of grapefruit and soy sauce tastes like: 1 (not very noticeable) 1 (somewhat noticeable) This result was 4, and was rated lower than the shiitake mushrooms that were smoked and given a smoky flavor in Example 1 (see Table 1). .

[0046] (Example 26) Example of shiitake mushrooms + apples + onions + chickpeas 5% by weight of smoked shiitake mushrooms, 3% by weight of smoked apples. 1% by weight of smoked onions, 1% by weight of smoked dried chickpeas, kaeshi (kaeshi = shi Example 26, which uses a mixture of soy sauce, sugar, and mirin at 90% by weight, was compared with a soup base using bonito flake broth. Evaluation based on a panel test (6 panelists) to see if they could perceive a difference in taste (Do not perceive / Do not perceive much difference) According to the 4-point scale (somewhat noticeable, noticeable), Example 25 of the smoked oyster with added smoky flavor Bamboo, smoked apples, smoked onions, and smoked chicks The mixture of beans and soy sauce has a taste level of 1: not very noticeable, 2: slightly noticeable, 1: noticeable, 3: noticeable, as shown in the example. It received a lower rating than shiitake mushrooms that had been smoked and given a smoky flavor (see Table 1).

[0047] Therefore, the dashi ingredients are selected from mushrooms, vegetables, beans, and fruits (1 or 2) A method for producing dashi seasoning by drying the above dashi ingredients, including roasting, and imparting a smoky flavor. According to the law (regarding dashi seasonings), the aroma of dashi ingredients is enhanced by drying and smoking, including roasting. Along with improving the air quality, it is possible to impart a smoky flavor to the dashi ingredients and produce a smoked-flavored dashi seasoning. . Furthermore, dashi seasonings are produced by drying shiitake mushrooms, including by roasting, and imparting a smoky flavor. According to the manufacturing method (dashi seasoning), shiitake mushrooms are dried and smoked, including roasting, to impart a smoky flavor. In addition to improving the aroma of the mushrooms, the shiitake mushrooms are flavored by drying and smoking, including the process of roasting. This allows you to obtain dashi seasonings with the flavor of dried fish, including bonito flakes.

[0048] As mentioned above, the ingredients for the broth are shiitake, enokitake, tamogitake, and eringi. Although examples have been given, the present invention is not limited to shiitake, enokitake, tamogitake, and eringi. Mushrooms, hon-shimeji, hatake-shimeji, hiratake, hame-matsutake, buna-shime Lion's Mane Mushroom, Porcini Mushroom, Maitake Mushroom, Truffle, Nameko Mushroom, Sparassis crispa, Houkita Mushroom Examples include morels, wood ear mushrooms, and pineapple mushrooms. Among them, shiitake mushrooms, Edible mushrooms such as enoki, buna shimeji, tamogitake, button mushrooms, shimeji, and eringi. This can also be applied to sawdust and other similar species.

[0049] As mentioned above, lemons and grapefruits were given as examples of ingredients for broth, but this application In this invention, the use of lemons and grapefruits is not limited to those used in the invention, but also includes plums, pears, apples, grapes, and raphra. The scent of fruits such as oranges, mandarins, yuzu, kiwifruit, bananas, papayas, and mangoes. It can also be applied to other things.

[0050] [Table 1]

[0051] (Comparative Example 9) Dried Shiitake Mushrooms A panel test (6 panelists) comparing Comparative Example 9, which contained 10% by weight of dried shiitake mushrooms and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth). The evaluation indicated that the soup base had an unpleasant taste when compared to the soup base made with bonito flake broth (see Table 2). Furthermore, the "4-level evaluation scale" for Comparative Examples 9 to 18 and Examples 27 to 56, which includes "equivalent to dipping sauce using bonito flakes, almost equivalent to dipping sauce using bonito flakes, slightly inferior to dipping sauce using bonito flakes, and inferior to dipping sauce using bonito flakes," is the same as the "4-level evaluation scale" for Examples 1 to 26 and Comparative Examples 1 to 8 described above, which includes "not noticeable (equivalent to dipping sauce using bonito flakes), not really noticeable (almost equivalent to dipping sauce using bonito flakes), slightly noticeable (slightly inferior to dipping sauce using bonito flakes), and noticeable (inferior to dipping sauce using bonito flakes)."

[0052] (Comparative Example 10) Dried Enoki Mushrooms A panel test (6 panelists) comparing Comparative Example 10, which consisted of 10% by weight of dried enoki mushrooms and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, evaluated whether they perceived a difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth). The evaluation showed that the soup base with dried enoki mushrooms tasted different compared to the soup base made with bonito flake broth (see Table 2).

[0053] (Comparative Example 11) Dried Tamogitake mushroom A panel test (6 panelists) comparing Comparative Example 11, which contained 10% by weight of dried Tamogitake mushrooms and 90% by weight of Kaeshi (Kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, evaluated whether they perceived a difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth, inferior to soup base made with bonito flake broth). The evaluation showed that the soup base containing dried Tamogitake mushrooms was judged to have an unpleasant taste compared to the soup base made with bonito flake broth (see Table 2).

[0054] (Comparative Example 12) Dried oyster mushrooms A panel test (6 panelists) comparing Comparative Example 12, which contained 10% by weight of dried oyster mushrooms and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, evaluated whether they perceived a difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth, inferior to soup base made with bonito flake broth). The evaluation showed that the soup base containing dried oyster mushrooms was judged to have an unpleasant taste compared to the soup base made with bonito flake broth (see Table 2).

[0055] (Comparative Example 13) Dried Yamabushitake A panel test (6 panelists) comparing Comparative Example 13, which consisted of 10% by weight of dried yamabushi mushrooms and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, evaluated whether the difference in flavor was noticeable (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth, inferior to soup base made with bonito flake broth). The evaluation showed that the dried yamabushi mushroom soup base was evaluated as having an unpleasant taste compared to the soup base made with bonito flake broth (see Table 2).

[0056] (Comparative Example 14) Dried Matsutake Mushrooms A panel test (6 panelists) comparing Comparative Example 14, which contained 10% by weight of dried matsutake mushrooms and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, evaluated whether they perceived a difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The evaluation showed that the soup base containing dried matsutake mushrooms was judged to have an unpleasant taste compared to the soup base made with bonito flakes (see Table 2).

[0057] (Comparative Example 15) Dried Mushrooms A panel test (6 panelists) comparing Comparative Example 15, which contained 10% by weight of dried mushrooms and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, evaluated whether they perceived a difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The evaluation showed that the soup base with dried mushrooms was judged to have an odd taste compared to the soup base made with bonito flakes (see Table 2).

[0058] (Comparative Example 16) Dried Maitake Mushrooms A panel test (6 panelists) comparing Comparative Example 16, which contained 10% by weight of dried maitake mushrooms and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, evaluated whether they perceived a difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth, inferior to soup base made with bonito flake broth). The evaluation showed that the soup base containing dried maitake mushrooms was judged to have an unpleasant taste compared to the soup base made with bonito flake broth (see Table 2).

[0059] (Comparative Example 17) Dried king oyster mushrooms A panel test (6 panelists) comparing Comparative Example 17, which contained 10% dried king oyster mushrooms and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, evaluated whether they perceived a difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth, inferior to soup base made with bonito flake broth). The evaluation showed that the dried king oyster mushroom soup base was judged to have an unpleasant taste compared to the soup base made with bonito flake broth (see Table 2).

[0060] (Comparative Example 18) Pumpkin A panel test (6 panelists) comparing Comparative Example 18, which contained 10% by weight of dried pumpkin and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, evaluated whether they perceived a difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth, inferior to soup base made with bonito flake broth). The evaluation showed that the dried pumpkin soup base was judged to have an unpleasant taste compared to the soup base made with bonito flake broth (see Table 2).

[0061] [Table 2]

[0062] (Example 27) Shiitake mushrooms In a panel test (6 panelists) comparing Example 27, which consisted of 10% by weight of shiitake mushrooms with smoked aroma after drying and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth), and concluded that the soup base with smoked aroma after drying did not taste out of place when compared to soup base made with bonito flake broth (see Table 3).

[0063] (Example 28) Enoki mushrooms In a panel test (6 panelists) comparing Example 28, which consisted of 10% by weight of dried enoki mushrooms with added smoke flavor and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, the panelists evaluated whether they could perceive any difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth). The evaluation indicated that the soup base with dried enoki mushrooms with added smoke flavor did not have any noticeable difference compared to the soup base made with bonito flake broth (see Table 3).

[0064] (Example 29) Tamogitake mushroom In a panel test (6 panelists) comparing Example 29, which consisted of 10% by weight of dried oyster mushrooms with added smoke flavor and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth, inferior to soup base made with bonito flake broth). The panelists evaluated that the oyster mushrooms with added smoke flavor after drying resulted in a soup base that was considered to have no noticeable difference compared to the soup base made with bonito flake broth (see Table 3).

[0065] (Example 30) Oyster mushroom In a panel test (6 panelists) comparing Example 30, which consisted of 10% by weight of dried oyster mushrooms with added smoke flavor and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The panelists evaluated that the oyster mushrooms with added smoke flavor after drying resulted in a soup base that was considered to have no noticeable difference compared to the soup base made with bonito flakes (see Table 3).

[0066] (Example 31) Yamabushitake In a panel test (6 panelists) comparing Example 31, which consisted of 10% by weight of dried yamabushi mushrooms with added smoke flavor and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth, inferior to soup base made with bonito flake broth). The panelists evaluated that the dried yamabushi mushrooms with added smoke flavor were considered to be a soup base that did not feel out of place compared to the soup base made with bonito flake broth (see Table 3).

[0067] (Example 32) Matsutake mushroom In a panel test (6 panelists) comparing Example 32, which consisted of 10% by weight of dried matsutake mushrooms with added smoke flavor and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The panelists evaluated that the matsutake mushrooms with added smoke flavor after drying resulted in a soup base that was considered to have no noticeable difference compared to the soup base made with bonito flakes (see Table 3).

[0068] (Example 33) Mushrooms In a panel test (6 panelists) comparing Example 33, which consisted of 10% by weight of dried mushrooms with added smoke flavor and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a dashi broth made with bonito flakes, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to dashi broth made with bonito flakes, almost equivalent to dashi broth made with bonito flakes, slightly inferior to dashi broth made with bonito flakes, inferior to dashi broth made with bonito flakes). The panelists evaluated that the dried mushrooms with added smoke flavor made a dashi broth that did not feel out of place compared to the dashi broth made with bonito flakes (see Table 3).

[0069] (Example 34) Maitake mushroom In a panel test (6 panelists) comparing Example 34, which consisted of 10% by weight of dried maitake mushrooms with added smoke flavor and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, the panelists evaluated whether they perceived a difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The panelists evaluated that the maitake mushrooms with added smoke flavor after drying resulted in a soup base that was considered to have no noticeable difference compared to the soup base made with bonito flakes (see Table 3).

[0070] (Example 35) King Oyster Mushroom In a panel test (6 panelists) comparing Example 35, which consisted of 10% by weight of dried and smoked king oyster mushrooms and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The panelists evaluated that the dried and smoked king oyster mushroom soup base was considered to have no noticeable difference compared to the soup base made with bonito flakes (see Table 3).

[0071] (Example 36) Pumpkin In a panel test (6 panelists) comparing Example 36, which consisted of 10% by weight of dried and smoked pumpkin and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The panelists evaluated the dried and smoked pumpkin as a soup base that did not have any noticeable difference in flavor compared to the soup base made with bonito flakes (see Table 3).

[0072] [Table 3]

[0073] (Example 37) Shiitake mushrooms In a panel test (6 panelists) comparing Example 37, which consisted of 10% by weight of shiitake mushrooms dried after being smoked and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, the panelists evaluated whether they could perceive any difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth). The evaluation indicated that the soup base was considered to have no noticeable difference when compared to soup base made with bonito flake broth when using shiitake mushrooms dried after being smoked (see Table 4).

[0074] (Example 38) Enoki mushrooms In a panel test (6 panelists) comparing Example 38, which consisted of 10% by weight of smoked and dried enoki mushrooms and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a dashi broth made with bonito flakes, the panelists evaluated whether they could perceive any difference in flavor (4-point scale: equivalent to dashi broth made with bonito flakes, almost equivalent to dashi broth made with bonito flakes, slightly inferior to dashi broth made with bonito flakes). The evaluation indicated that the smoked and dried enoki mushrooms were evaluated as having no noticeable difference compared to the dashi broth made with bonito flakes (see Table 4).

[0075] (Example 39) Tamogitake mushroom In a panel test (6 panelists) comparing Example 39, which consisted of 10% by weight of dried tamogitake mushrooms after being smoked and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth, inferior to soup base made with bonito flake broth). The panelists evaluated that the tamogitake mushrooms dried after being smoked were considered to be a soup base that did not have any noticeable difference compared to soup base made with bonito flake broth (see Table 4).

[0076] (Example 40) Oyster mushroom In a panel test (6 panelists) comparing Example 40, which consisted of 10% by weight of dried oyster mushrooms after being smoked and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth, inferior to soup base made with bonito flake broth). The panelists evaluated that the dried oyster mushrooms after being smoked were considered to be a soup base that did not have any noticeable difference compared to the soup base made with bonito flake broth (see Table 4).

[0077] (Example 41) Yamabushitake In a panel test (6 panelists) comparing Example 41, which consisted of 10% by weight of smoked and dried lion's mane mushrooms and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth, inferior to soup base made with bonito flake broth). The panelists evaluated that the smoked and dried lion's mane mushroom soup base was comparable to the soup base made with bonito flake broth and had no noticeable difference in flavor (see Table 4).

[0078] (Example 42) Matsutake mushroom In a panel test (6 panelists) comparing Example 42, which consisted of 10% by weight of dried matsutake mushrooms after adding a smoky flavor and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth, inferior to soup base made with bonito flake broth). The panelists evaluated that the matsutake mushrooms dried after adding a smoky flavor were considered to be a soup base that did not have any noticeable difference compared to soup base made with bonito flake broth (see Table 4).

[0079] (Example 43) Mushrooms In a panel test (6 panelists) comparing Example 43, which consisted of 10% by weight of smoked and dried mushrooms and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a dashi broth made with bonito flakes, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to dashi broth made with bonito flakes, almost equivalent to dashi broth made with bonito flakes, slightly inferior to dashi broth made with bonito flakes, inferior to dashi broth made with bonito flakes). The panelists evaluated that the smoked and dried mushroom dashi broth was considered to be a dashi broth that did not have any noticeable difference compared to the dashi broth made with bonito flakes (see Table 4).

[0080] (Example 44) Maitake mushroom In a panel test (6 panelists) comparing Example 44, which consisted of 10% by weight of maitake mushrooms dried after being smoked and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth, inferior to soup base made with bonito flake broth). The panelists evaluated that the maitake mushrooms dried after being smoked were considered to be a soup base that did not have any noticeable difference compared to the soup base made with bonito flake broth (see Table 4).

[0081] (Example 45) King Oyster Mushroom In a panel test (6 panelists) comparing Example 45, which consisted of 10% by weight of dried king oyster mushrooms after being smoked and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flake broth, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flake broth, almost equivalent to soup base made with bonito flake broth, slightly inferior to soup base made with bonito flake broth, inferior to soup base made with bonito flake broth). The panelists evaluated that the dried king oyster mushrooms after being smoked were considered to be a soup base that did not have any noticeable difference compared to the soup base made with bonito flake broth (see Table 4).

[0082] (Example 46) Pumpkin In a panel test (6 panelists) comparing Example 46, which consisted of 10% by weight of dried pumpkin after adding a smoky flavor and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with dashi made from bonito flakes, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to dashi made from bonito flakes, almost equivalent to dashi made from bonito flakes, slightly inferior to dashi made from bonito flakes, inferior to dashi made from bonito flakes). The panelists evaluated that the dashi made with dried pumpkin after adding a smoky flavor was not disproportionate to the dashi made from bonito flakes (see Table 4).

[0083] [Table 4]

[0084] (Example 47) Shiitake mushrooms, enoki mushrooms, and oyster mushrooms In a panel test (6 panelists) comparing Example 47, which consisted of 6% by weight of smoked and dried shiitake mushrooms, 3% by weight of smoked and dried enoki mushrooms, 1% by weight of smoked and dried tamogitake mushrooms, and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The results showed that the combination of smoked and dried shiitake, enoki, and tamogitake mushrooms (6:3:1) was evaluated as a soup base that did not feel out of place compared to soup base made with bonito flakes (see Table 5).

[0085] (Example 48) Shiitake mushrooms, enoki mushrooms, and oyster mushrooms In a panel test (6 panelists) comparing Example 48, which consisted of 1% by weight of smoked and dried shiitake mushrooms, 3% by weight of smoked and dried enoki mushrooms, 6% by weight of smoked and dried oyster mushrooms, and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, the panelists evaluated whether they could perceive any difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The results showed that the combination of smoked and dried shiitake, enoki, and oyster mushrooms (1:3:6) was evaluated as a soup base that did not feel out of place compared to soup base made with bonito flakes (see Table 5).

[0086] (Example 49) Oyster mushrooms, enoki mushrooms, and oyster mushrooms In a panel test (6 panelists) comparing Example 49, which consisted of 6% by weight of smoked and dried oyster mushrooms, 3% by weight of smoked and dried enoki mushrooms, 1% by weight of smoked and dried tamogitake mushrooms, and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, the panelists evaluated whether they could perceive any difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The panelists evaluated the combination of smoked and dried oyster mushrooms, enoki mushrooms, and tamogitake mushrooms (6:3:1) as a soup base that did not feel out of place compared to soup base made with bonito flakes (see Table 5).

[0087] (Example 50) Oyster mushrooms, enoki mushrooms, and oyster mushrooms In a panel test (6 panelists) comparing Example 50, consisting of 1% by weight of smoked and dried oyster mushrooms, 3% by weight of smoked and dried enoki mushrooms, 6% by weight of smoked and dried tamogitake mushrooms, and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, the panelists evaluated whether they could perceive any difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The results showed that the combination of smoked and dried oyster mushrooms, enoki mushrooms, and tamogitake mushrooms (1:3:6) was evaluated as a soup base that did not feel out of place compared to soup base made with bonito flakes (see Table 5).

[0088] (Example 51) Yamabushitake mushroom, Maitake mushroom, Button mushroom In a panel test (6 panelists) comparing Example 51, which consisted of 6% by weight of smoked and dried lion's mane mushrooms, 3% by weight of smoked and dried maitake mushrooms, 1% by weight of smoked and dried button mushrooms, and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The result showed that the combination of smoked and dried lion's mane mushrooms, maitake mushrooms, and button mushrooms (6:3:1) was evaluated as a soup base that did not feel out of place compared to soup base made with bonito flakes (see Table 5).

[0089] (Example 52) Yamabushitake mushroom, Maitake mushroom, Button mushroom In a panel test (6 panelists) comparing Example 50, which consisted of 1% by weight of smoked and dried lion's mane mushrooms, 3% by weight of smoked and dried maitake mushrooms, 6% by weight of smoked and dried button mushrooms, and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, the panelists evaluated whether they could perceive any difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The results showed that the combination of smoked and dried lion's mane mushrooms, maitake mushrooms, and button mushrooms (1:3:6) was evaluated as a soup base that did not feel out of place compared to soup base made with bonito flakes (see Table 5).

[0090] (Example 53) Oyster mushrooms, shiitake mushrooms, enoki mushrooms In a panel test (6 panelists) comparing Example 53, which consisted of 6% by weight of dried oyster mushrooms after being smoked, 3% by weight of dried shiitake mushrooms after being roasted and smoked, 1% by weight of dried enoki mushrooms after being smoked, and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The panelists evaluated the combination of dried oyster mushrooms, shiitake mushrooms, and enoki mushrooms (6:3:1) as a soup base that did not feel out of place compared to soup base made with bonito flakes (see Table 5).

[0091] (Example 54) Oyster mushrooms, shiitake mushrooms, enoki mushrooms In a panel test (6 panelists) comparing Example 54, which consisted of 1% by weight of smoked and dried oyster mushrooms, 3% by weight of smoked and dried shiitake mushrooms, 6% by weight of smoked and dried enoki mushrooms, and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The panelists evaluated the combination of smoked and dried oyster mushrooms, shiitake mushrooms, and enoki mushrooms (1:3:6) as a soup base that did not feel out of place compared to soup base made with bonito flakes (see Table 5).

[0092] [Table 5]

[0093] (Example 55) Shiitake mushrooms, enoki mushrooms, oyster mushrooms In a panel test (6 panelists) comparing Example 55, which consisted of 4% by weight of smoked and dried shiitake mushrooms, 3% by weight of smoked and dried enoki mushrooms, 2% by weight of smoked and dried oyster mushrooms, 1% by weight of smoked and dried oyster mushrooms, and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The results showed that the combination of smoked and dried shiitake, enoki, oyster mushrooms, and oyster mushrooms (4:3:2:1) was evaluated as a soup base that did not feel out of place compared to soup base made with bonito flakes (see Table 6).

[0094] (Example 56) Shiitake mushrooms, enoki mushrooms, oyster mushrooms In a panel test (6 panelists) comparing Example 56, which consisted of 1% by weight of smoked and dried shiitake mushrooms, 2% by weight of smoked and dried enoki mushrooms, 3% by weight of smoked and dried oyster mushrooms, 4% by weight of smoked and dried oyster mushrooms, and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The results showed that the combination of smoked and dried shiitake, enoki, oyster mushrooms, and oyster mushrooms (1:2:3:4) was evaluated as a soup base that did not feel out of place compared to soup base made with bonito flakes (see Table 6).

[0095] (Example 57) Lion's Mane mushroom, Maitake mushroom, Button mushroom, Enoki mushroom In a panel test (6 panelists) comparing Example 57, which consisted of 4% by weight of smoked and dried lion's mane mushrooms, 3% by weight of smoked and dried maitake mushrooms, 2% by weight of smoked and dried button mushrooms, 1% by weight of smoked and dried enoki mushrooms, and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + real mirin), with a soup base made with bonito flakes, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The results showed that the combination of smoked and dried lion's mane mushrooms, maitake mushrooms, button mushrooms, and enoki mushrooms (4:3:2:1) was evaluated as a soup base that did not feel out of place compared to soup base made with bonito flakes (see Table 6).

[0096] (Example 58) Lion's Mane mushroom, Maitake mushroom, Button mushroom, Enoki mushroom In a panel test (6 panelists) comparing Example 58, which consisted of 1% by weight of smoked and dried lion's mane mushrooms, 2% by weight of smoked and dried maitake mushrooms, 3% by weight of smoked and dried button mushrooms, 4% by weight of smoked and dried enoki mushrooms, and 90% by weight of kaeshi (kaeshi = soy sauce + sugar + mirin), with a soup base made with bonito flakes, the panelists evaluated whether they could perceive a difference in flavor (4-point scale: equivalent to soup base made with bonito flakes, almost equivalent to soup base made with bonito flakes, slightly inferior to soup base made with bonito flakes, inferior to soup base made with bonito flakes). The results showed that the combination of smoked and dried lion's mane mushrooms, maitake mushrooms, button mushrooms, and enoki mushrooms (1:2:3:4) was evaluated as a soup base that did not feel out of place compared to soup base made with bonito flakes (see Table 6).

[0097] [Table 6]

[0098] [Table 7]

[0099] When shiitake mushrooms are smoked, they may be manufactured by adding a smoky flavor after drying, or by drying after adding a smoky flavor, and the effect was equivalent to that of smoking (applying smoke while drying).

[0100] Note that the × ○ ◎ ratings in the table indicate a comparison with conventional bonito flake broth. ◎ indicates that it has a flavor equivalent to conventional bonito flake broth (80-100%). ○ has a flavor similar to conventional bonito broth (60-80%). × indicates that it has a different flavor from conventional bonito broth (less than 0-60%).

[0101] The manufacturing method of the present invention can be applied to major edible mushrooms such as shiitake, oyster mushrooms, enoki, and hiratake, as well as soybeans, tomatoes, asparagus, lemons, and more. In particular, by applying the same processing steps to other edible mushrooms such as maitake, shimeji, king oyster mushrooms, nameko, and lion's mane mushrooms, it is possible to obtain a dashi (broth) base that retains umami components and suppresses the characteristic unpleasant odor. Although these plant-based materials differ in the umami and aromatic components they contain, the processing steps in this invention have been confirmed to be effective for a wide range of mushrooms, as well as soybeans, tomatoes, asparagus, and lemons, making it a highly versatile manufacturing method. About edible mushrooms The mushrooms are not particularly limited, but it is preferable that they be edible. Specifically, examples include shiitake, enokitake, shimeji, oyster mushroom, bell mushroom, button mushroom, porcini, maitake, king oyster mushroom, truffle, nameko, oyster mushroom, lion's mane, sparassis crispa, and thorny mushroom. Among these, shiitake, enokitake, buna-shimeji, oyster mushroom, maitake, king oyster mushroom, lion's mane, and oyster mushroom are preferred. About smoking In this context, "smoking and drying" means that the target object, such as mushrooms, may be dried and then given a smoky flavor, or given a smoky flavor and then dried, or given a smoky flavor and dried, or the process of drying and giving a smoky flavor or giving a smoky flavor and drying may be repeated. The mushrooms and vegetables used in the smoking process can be left whole, cut first, or reduced in size after drying before smoking. Additionally, to enhance the smoky flavor, a certain amount of water or steam may be added to the dried raw materials before the smoking process.

[0102] Note that the phrase "approximately equivalent effect" in paragraphs 0019, 0028, 0034, and 0040 generally means "equivalent effect." Furthermore, the phrase "evaluated roughly the same as shiitake mushrooms" in paragraphs 0022 and 0037 more accurately means "evaluated the same as shiitake mushrooms."

Claims

1. The broth ingredients are mushrooms, The aforementioned mushrooms are smoked and dried to impart a smoky flavor (smoky flavor is imparted while drying) to produce the product. Alternatively, the mushrooms may be dried and then smoked to produce the product. Alternatively, it may be manufactured by imparting a smoky flavor to the dried mushrooms. The aforementioned mushrooms are shiitake or enoki or tamogitake or hiratake or yamabushitake or matsutake or button mushroom or maitake or eringi or shiitake and enoki or shiitake and tamogitake or enoki and shimeji or tamogitake and eringi or shiitake and enoki and tamogitake or hiratake and enoki and tamogitake or yamabushitake and maitake and button mushroom or hiratake and shiitake and enoki or shiitake and enoki and tamogitake or yamabushitake and maitake and button mushroom and enoki. A method for producing a dashi seasoning characterized by the following:

2. The ingredients for the broth are beans, The aforementioned legumes are smoked and dried to impart a smoky flavor (smoky flavor is imparted while drying) to produce the product. Alternatively, the beans may be dried and then smoked to produce the product. Alternatively, it may be manufactured by adding a smoky flavor to the dried beans. The aforementioned legumes are soybeans alone, soybeans and chickpeas, or chickpeas and broad beans. A method for producing a dashi seasoning characterized by the following:

3. The broth ingredients are soybeans and shiitake mushrooms. The soybeans and shiitake mushrooms are smoked and dried to impart a smoky flavor (smoky flavor is imparted while drying) to produce the product. Alternatively, the soybeans and shiitake mushrooms may be dried and then smoked to produce the product. Alternatively, it may be manufactured by imparting a smoky flavor to the dried soybeans and shiitake mushrooms. A method for producing a dashi seasoning characterized by the following:

4. The ingredients for the broth are vegetables. The aforementioned vegetables are smoked and dried to impart a smoky flavor (smoky flavor is imparted while drying) to produce the product. Alternatively, the vegetables may be dried and then smoked to produce the product. Alternatively, it may be manufactured by imparting a smoky flavor to the dried vegetables. The aforementioned vegetables are tomatoes or pumpkins. A method for producing a dashi seasoning characterized by the following:

5. The ingredients for the broth are tomatoes and soybeans. The tomatoes and soybeans are roasted and dried to impart a smoky flavor (smoky flavor is imparted while drying) to produce the product. Alternatively, the tomatoes and soybeans may be dried and then smoked to produce the product. Alternatively, it may be manufactured by imparting a smoky flavor to the dried tomatoes and soybeans. A method for producing a dashi seasoning characterized by the following:

6. The ingredients for the broth are tomatoes, shiitake mushrooms, and soybeans. The tomatoes, shiitake mushrooms, and soybeans are smoked and dried to impart a smoky flavor (smoky flavor is imparted while drying) to produce the product. Alternatively, the tomatoes, shiitake mushrooms, and soybeans may be dried and then smoked to produce the product. Alternatively, it may be manufactured by imparting a smoky flavor to the dried tomatoes, shiitake mushrooms, and soybeans. A method for producing a dashi seasoning characterized by the following:

7. The broth ingredients are lemons, The aforementioned lemons are smoked and dried to impart a smoky aroma (smoky aroma is imparted while drying) to produce the product. Alternatively, the lemons may be dried and then smoked to produce the product. Alternatively, it may be manufactured by imparting a smoky flavor to the dried lemons. A method for producing a dashi seasoning characterized by the following:

8. The ingredients for the broth are shiitake mushrooms and lemons. The shiitake mushrooms and lemons are smoked and dried to impart a smoky flavor (smoky flavor is imparted while drying) to produce the product. Alternatively, the shiitake mushrooms and lemons may be dried and then smoked to produce the product. Alternatively, it may be manufactured by imparting a smoky flavor to the dried shiitake mushrooms and lemons. A method for producing a dashi seasoning characterized by the following:

9. The ingredients for the broth are shiitake mushrooms, tomatoes, and soybeans. The shiitake mushrooms, tomatoes, and soybeans are smoked and dried to impart a smoky flavor (smoky flavor is imparted while drying) to produce the product. Alternatively, the shiitake mushrooms, tomatoes, and soybeans may be dried and then smoked to produce the product. Alternatively, it may be manufactured by imparting a smoky flavor to the dried shiitake mushrooms, tomatoes, and soybeans. A method for producing a dashi seasoning characterized by the following:

10. The ingredients for the broth are shiitake mushrooms, tomatoes, soybeans, and lemons. The shiitake mushrooms, tomatoes, soybeans, and lemons are smoked and dried to impart a smoky flavor (smoky flavor is imparted while drying) to produce the product. Alternatively, the shiitake mushrooms, tomatoes, soybeans, and lemons may be dried and then smoked to produce the product. Alternatively, it may be manufactured by imparting a smoky flavor to the dried shiitake mushrooms, tomatoes, soybeans, and lemons. A method for producing a dashi seasoning characterized by the following:

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