Seasoning ingredients

Abstract

To provide a seasoning composition capable of achieving enhancement of dispersibility when added to a liquid composition, and maintaining particle feeling of contained plant-derived raw material, and a seasoning composition capable of maintaining homogeneous dispersion of processed starch in the composition by having corresponding viscosity.SOLUTION: There is provided a seasoning composition containing a fragmented plant-derived raw material and processed starch, the processed starch has a granular shape and is water insoluble or poor soluble, and has viscosity at 25°C of 10,000 mPa s or more (B type viscometer, rotor rotation number of 1.5 rpm). Content of processed starch is preferably 0.5 to 6.0 wt.% based on total amount of the seasoning composition, and the processed starch having sieve opening of 300 μm mesh-on is preferably 50 wt.% or more of all processed starch in the processed starch before mixing with other components. The process starch is further preferably phosphoric acid crosslinked starch.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a seasoning composition. [Background technology]

[0002] A viscous seasoning composition containing plant-derived raw materials such as wasabi, ginger, and ginger has been used in the past. This seasoning composition contains plant-derived raw materials that have been finely divided by processing such as shredding and crushing, and therefore it is widely used because it can save the trouble of separately cooking the plant-derived raw materials and can be stored for a long time by sealing it in a container such as a resin tube. In recent years, the variety of plant-derived raw materials contained has increased, and for example, seasoning compositions containing shiso plum, plum flesh (plum fruit), grated daikon radish, yuzu, and relish are also on sale.

[0003] In such a seasoning composition, the higher the content of plant-derived raw materials, the more the original flavor and texture of the plant can be provided. However, in this case, the proportion of ingredients other than plant-derived raw materials decreases relatively, so the seasoning composition is greatly affected by changes in quality over time after production. Specifically, the fibrous feel and water retention of the seasoning composition are more likely to change, and not only can the originally expected flavor and texture change, but physical properties such as smoothness when the seasoning composition is pushed out of a resin tube due to water separation, etc., can also change.

[0004] In order to prevent such a situation, measures have been taken, such as adding starch or modified starch, etc. However, the above-mentioned seasoning composition may be added to a liquid composition such as soy sauce, ponzu sauce, noodle soup, soup, water, etc., when consumed, and the dispersibility of the seasoning composition in the liquid composition may be hindered due to the properties of the starch or modified starch.

[0005] Here, even when modified starch is added, a technique for improving the dispersibility of a composition containing the modified starch in a liquid is disclosed, for example, in the invention described in Patent Document 1. The invention described in Patent Document 1 relates to a pasty composition that contains one or more types selected from the group consisting of modified starch and other specified thickening polysaccharides, and has improved dispersibility in water or warm water. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2009-60794 A Summary of the Invention [Problem to be solved by the invention]

[0007] However, Patent Document 1 does not disclose or suggest that the paste composition can be used as a seasoning composition as described above. In addition, the invention described in Patent Document 1 aims to improve the dispersibility of the paste composition in water or hot water, but does not anticipate maintaining the flavor and texture of the composition. In other words, even if the invention described in Patent Document 1 contains plant-derived materials, no effort is made to maintain the flavor and texture.

[0008] Therefore, the invention described in Patent Document 1 cannot simultaneously solve both problems related to the dispersibility of the seasoning composition in the liquid composition and the maintenance of the flavor and texture of the plant-derived ingredients (in particular, the maintenance of the granular texture of the plant-derived ingredients).

[0009] In view of the above problems, the present invention aims to provide a seasoning composition that, even if processed starch is used, can improve dispersibility when added to a liquid composition and can maintain the flavor and texture (graininess) of the plant-derived raw materials contained therein. In addition, the present invention aims to provide a seasoning composition that has a suitable viscosity and can maintain uniform dispersion of the processed starch inside. [Means for solving the problem]

[0010] In order to solve the above problems, the seasoning composition according to the present invention is , and has the following features: (1) A method for producing a food product comprising the steps of: (a) producing a food product using a plant-derived material; The modified starch is granular and water-insoluble or poorly soluble; The viscosity at 25°C is 10,000 mPa·s or more (B-type viscometer, rotor speed 1.5 rpm), The amount of the comminuted plant-derived raw material is 23.8% by weight or more based on the total amount of the seasoning composition, The content of the modified starch is 0.7% by weight to 5.6% by weight based on the total weight of the seasoning composition. (2) In the modified starch before mixing with other ingredients, The amount of the modified starch which becomes a mesh-on with an opening of 300 μm is 50% by weight or more of the total modified starch. (3) The modified starch is a phosphate cross-linked starch. (4) Contains at least one thickening substance other than the modified starch. (5) Further contains sugar alcohol. (6) The plant-derived raw material is at least one selected from the group consisting of wasabi, ginger, walnut, horseradish, turmeric, pepper, chili pepper, Japanese pepper, dried tangerine peel, yuzu, plum, apple, Chinese chive, basil, coriander, green shiso, red shiso, cabbage, green onion, spinach, daikon radish, carrot, Japanese yam, okra, mulukhiyah, lily root, myoga, turnip, and cucumber. Effect of the Invention

[0011] The seasoning composition according to the present invention contains a granular processed starch that is insoluble or poorly soluble in water. Therefore, even if the seasoning composition is added to, for example, a liquid composition, it is possible to simultaneously improve dispersibility and maintain the granular texture of the plant-derived raw material. In addition, since the seasoning composition has a thickness or viscosity of 10,000 mPa·s or more (B-type viscometer, rotor rotation speed 1.5 rpm, 25°C), the processed starch can be uniformly dispersed in the seasoning composition, which, combined with the maintenance of the granular texture, can provide a good texture. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] [Seasoning composition] A seasoning composition according to one embodiment of the present invention will be described in detail. The seasoning composition according to this embodiment contains a plant-derived raw material and a granular water-insoluble (or poorly soluble) processed starch. In addition to the above-mentioned components, the seasoning composition according to this embodiment preferably contains a sugar alcohol, a thickening substance, and water. Furthermore, other components may be contained as necessary.

[0013] The plant-derived raw materials are not particularly limited, and may include various vegetables, fruits, herbs, spices, etc. As the plant-derived raw materials, edible plants may be used as they are (without being subjected to processing such as freezing, heating, drying, etc.), or may be used after processing such as freezing, heating, drying, etc., to maintain the properties of the plant. Examples of plant-derived raw materials include wasabi, ginger, umami, horseradish, turmeric, pepper, chili pepper, Japanese pepper, dried tangerine peel, yuzu, plum, apple, Chinese chive, basil, coriander, green shiso, red shiso, cabbage, green onion, spinach, radish, carrot, yam, okra, mulukhiyah, lily root, myoga, turnip, and cucumber. One of these may be used, or multiple types may be used in combination. In addition, salt, oil, etc. may be added as necessary, as long as the characteristics of the plant are not impaired.

[0014] The content of the plant-derived raw material is not particularly limited and can be appropriately adjusted depending on the type and physical properties of the plant-derived raw material, etc. One example of the content of the plant-derived raw material is 25% by weight to 75% by weight based on the total amount of the seasoning composition.

[0015] Unlike when harvested plants are used as is or frozen plant-derived raw materials are used, dried plant-derived raw materials are lighter in weight by the amount of water lost by drying. Therefore, when dried plant-derived raw materials are used, the weights listed below are weights that include the amount of water that the plant is believed to naturally contain. However, it is possible that the dried plant-derived raw materials may contain more water than the amount that the plant is naturally contained as a result of, for example, rehydration treatment. In such cases, the excess water amount is not counted as the weight of the plant-derived raw materials.

[0016] Here, the plant-derived raw material contained is finely divided. It is preferable that the plant-derived raw material is uniformly dispersed in the seasoning composition, and by using the finely divided plant-derived raw material, it is possible to provide a grainy feel and to achieve uniform dispersion in the seasoning composition. Furthermore, by being finely divided, it is possible to enhance the flavor and aroma.

[0017] In addition, among plant-derived raw materials, plants that have relatively low viscosity or viscosity in a finely divided state tend to be easily dispersed uniformly in the liquid composition, and therefore it is preferable to use plants having such properties. Examples of such plants include wasabi, ginger, umami, green shiso, red shiso, cucumber, etc.

[0018] The process for breaking down the plant-derived raw materials is not particularly limited. Examples include crushing, crushing, shredding, grinding, and grinding. The degree of breaking down the plant-derived raw materials is not particularly limited, but it is preferable that the particle size distribution is such that the plant-derived raw materials with a nominal mesh size of 500 μm based on the Japanese Industrial Standard JIS Z8801-1 account for 50% by weight or more of the total plant-derived raw materials (hereinafter, when simply referring to "mesh size", it refers to "nominal mesh size" unless otherwise specified). By adopting such conditions, it is possible to provide the eater with a suitable texture.

[0019] In addition, it is preferable to set the particle size distribution so that 1 mm mesh-on plant-derived raw materials account for 50% by weight or more of the total plant-derived raw materials, because even after the plant-derived raw materials are mixed with other raw materials, fine pieces of the plant-derived raw materials can be visually observed (and the appearance of a filling texture can be provided).

[0020] Furthermore, it is preferable to set the particle size distribution so that 2 mm mesh-on plant-derived raw materials account for 50% by weight or more of the total plant-derived raw materials, since this provides an apparent texture of ingredients even after the seasoning composition is dispersed in the liquid composition.

[0021] Furthermore, although not limited thereto, plant-derived raw materials with a mesh opening of 9.5 mm are preferred in that they do not affect the extrudability from the resin tube container, and plant-derived raw materials with a mesh opening of 8 mm are more preferred in that they can suppress clogging at the mouth of the resin tube container.

[0022] Furthermore, for example, the plant-derived raw materials on a 500 μm mesh are more preferably 60% by weight or more of the total plant-derived raw materials, and more preferably 70% by weight or more of the total plant-derived raw materials. This particle size distribution is preferable in that it can provide a texture of ingredients and also maintain the texture (e.g., graininess) of the plant-derived raw materials. The same applies to the above-mentioned plant-derived raw materials on a 1 mm mesh or 2 mm mesh. In the following description, when simply referring to "texture" or "graininess", unless otherwise specified, it refers to the "texture" or "graininess" of the plant-derived raw materials.

[0023] Next, the processed starch according to the present embodiment is granular. Since the processed starch is granular, it can be mixed uniformly and evenly with the above-mentioned comminuted plant-derived raw material. Therefore, it greatly contributes to improving the dispersibility of the seasoning composition in (for example) a liquid composition.

[0024] The average particle size of the granular processed starch is not particularly limited, but is preferably 300 μm to 5,000 μm, more preferably 500 μm to 4,000 μm, and even more preferably 800 μm to 3,000 μm. By using a processed starch having such an average particle size, it is possible to increase the dispersibility of a seasoning composition when added to a liquid composition, for example, while maintaining the texture (graininess) and flavor.

[0025] The particle size distribution of the modified starch is not particularly limited, but it is preferable that the above-mentioned 300 μm mesh-on particle size distribution accounts for 50% by weight or more of the total modified starch.

[0026] In addition, the processed starch according to the present embodiment is water-insoluble or poorly soluble. As long as it satisfies this condition, it is not particularly limited, and examples thereof include acetylated adipate crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, phosphorylated starch, and phosphate crosslinked starch. One of these may be used, or a combination of two or more may be used.

[0027] Among them, phosphate crosslinked starch is preferred because it is inhibited from gelatinizing, has excellent shear resistance and acid resistance, and can provide a good texture. The use of such crosslinked starch, in combination with the above-mentioned granular conditions, can significantly improve the dispersibility of the seasoning composition according to the present embodiment added to, for example, a liquid composition while maintaining the granular texture.

[0028] As described above, the processed starch according to this embodiment is water-insoluble or poorly soluble, and therefore, for example, does not dissolve in the water in the seasoning composition (or, even if it does dissolve in the water, the solubility is so low that it can be considered as not dissolving). Therefore, the processed starch is uniformly dispersed in the seasoning composition and can maintain a uniform mixture with the plant-derived raw materials. Note that the processed starch in this embodiment does not substantially impart viscosity to the seasoning composition. The viscosity of the seasoning composition is imparted by a thickening substance described below.

[0029] The raw starch for the above-mentioned processed starch is not particularly limited, but examples thereof include potato starch, tapioca starch, sago starch, sweet potato starch, wheat starch, rice starch, and corn starch derived from sweet corn, dent corn, waxy corn, etc.

[0030] The content of the modified starch is not particularly limited, but is preferably 0.5% by weight to 6.0% by weight, more preferably 0.7% by weight to 5.6% by weight, and even more preferably 3.0% by weight to 5.6% by weight, based on the total amount of the seasoning composition. As shown in the examples described later, by setting the content of the modified starch within the above conditions, it is possible to further improve the dispersibility of the seasoning composition in, for example, a liquid composition while fully exhibiting the texture (graininess).

[0031] The sugar alcohol according to the present embodiment is mainly used to reduce the water activity (Aw) and suppress deterioration of the seasoning composition and the growth of microorganisms. The type of sugar alcohol is not particularly limited as long as it can exert such an effect. Examples of the sugar alcohol according to the present embodiment include sorbitol, mannitol, maltitol, xylitol, lactitol, erythritol, and reduced products of dextrin. One of these may be used, or a combination of multiple types may be used.

[0032] The content of sugar alcohol is not particularly limited, but may be less than that of plant-derived raw materials and may be used within a range that does not impair the texture or flavor. As an example of the content of sugar alcohol, it is preferably 30% by weight or less, more preferably 25% by weight or less, based on the total amount of the seasoning composition. By setting the content of sugar alcohol within the above conditions, it is possible to appropriately reduce the water activity without impairing the effect of maintaining the texture (graininess) and improving the dispersibility in the liquid composition. In addition, the value of the water activity is not particularly limited as long as it is at a level that allows long-term storage, but it is preferable that the sugar alcohol according to this embodiment has a water activity of 0.70 to 0.98.

[0033] The thickening substance according to the present embodiment is used to impart a predetermined viscosity to the seasoning composition. The type of the thickening substance is not particularly limited. Examples of the thickening substance include gums such as xanthan gum, tamarind gum, guar gum, locust bean gum, and gellan gum, and starches and modified starches that impart viscosity.

[0034] The content of the thickening substance is not particularly limited as long as it is adjusted so that the viscosity of the seasoning composition is 10,000 mPa·s or more. By adjusting the content of the thickening substance so that the viscosity of the seasoning composition is 10,000 mPa·s or more, the granular processed starch can be uniformly dispersed in the seasoning composition, and the uniform dispersion can be maintained even during storage in a container. Furthermore, syneresis can be prevented. The viscosity of the seasoning composition according to this embodiment is measured using a B-type viscometer TVB10 manufactured by Toki Sangyo Co., Ltd., rotor No. M4, rotor rotation speed 1.5 rpm, 60 seconds, and 25°C.

[0035] [Method of producing seasoning composition] Next, a method for producing the above-mentioned seasoning composition will be described. First, each component raw material contained in the seasoning composition is weighed and mixed (raw material mixing process). The mixing means is not particularly limited, but may be, for example, a means using a high-speed mixer such as a Stephan mixer (manufactured by Stephan Co., Ltd.).

[0036] It is preferable that the plant-derived raw materials contained in the seasoning composition are subjected to a comminution process (comminuted process) by crushing, crushing, shredding, grinding, grinding, etc., before the raw material mixing process is carried out. However, since it is sufficient that the plant-derived raw materials are finally comminuted at the stage of filling a container, which will be described later, the execution of the comminution process is not necessarily limited to the above timing.

[0037] In the raw material mixing step, a heating step is not performed together, but this is not limited to the above embodiment. In the raw material mixing step, it is preferable to stir the mixture so that the temperature of the mixture is 60° C. or less, but this is not limited to the above embodiment.

[0038] The raw material mixing process is completed when each raw material is uniformly mixed. The resulting mixture (seasoning composition) is then filled into a container. The container for filling can be appropriately changed depending on the product application. For example, a tube-shaped resin container, a flat bag-shaped container, a cylindrical bottle container, etc. can be mentioned. EXAMPLES

[0039] Specific examples of the seasoning composition described above are shown below. Note that the present invention is not limited or restricted by the following examples.

[0040] <Examples 1 to 7> Samples of Example 1 to Example 7 were prepared using crushed wasabi raw material as a plant-derived raw material. All of the samples of Example 1 to Example 7 contain wasabi raw material, phosphate crosslinked starch (granular, water-insoluble (or slightly soluble) processed starch), sorbitol (sugar alcohol), alpha-starch (thickening substance), xanthan gum (thickening substance), cellulose, corn oil, salt, sugar, and amino acids. The wasabi raw material was crushed to a mesh with 1 mm openings and 4 mm openings.

[0041] The ingredient combinations for the samples of Examples 1 to 7 are shown in Table 1 below (the units of values ​​shown in the table are the weight percentages of each ingredient relative to the total amount of the seasoning composition). As the Example number increases, the weight percentage of phosphate cross-linked starch increases and the weight percentage of the wasabi raw material decreases.

[0042] [Table 1]

[0043] <Examples 8 to 14> Samples of Example 8 to Example 14 were prepared using crushed ginger raw material as a plant-derived raw material. All of the samples of Example 8 to Example 14 contain ginger raw material, phosphate crosslinked starch (granular, water-insoluble (or slightly soluble) processed starch), xanthan gum (thickening substance), cellulose, salt, sugar, amino acids, and water. The ginger raw material was crushed to a mesh with 2 mm openings and 4.75 mm openings.

[0044] The ingredient combinations for the samples of Examples 8 to 14 are shown in Table 2 below (the units of values ​​shown in the table are the weight percentages of each ingredient relative to the total amount of the seasoning composition). As the Example number increases, the weight percentage of phosphate cross-linked starch increases and the weight percentage of ginger raw material decreases.

[0045] [Table 2]

[0046] <Examples 15 to 21> Samples of Example 15 to Example 21 were prepared using a mixture of plant-derived raw materials including finely divided yuzu raw material and red pepper raw material as the plant-derived raw material. All of the samples of Example 15 to Example 21 contain a mixture of plant-derived raw materials including yuzu, red pepper, dried tangerine peel, and Japanese pepper, phosphate crosslinked starch (granular, water-insoluble (or slightly soluble) processed starch), xanthan gum (thickening substance), salt, sugar, amino acids, and water.

[0047] In Examples 15 to 21, the yuzu raw material was crushed to a size that could be passed through a 2 mm mesh and a 4 mm mesh. The red pepper raw material was crushed to a size that could be passed through a 1 mm mesh and a 4.75 mm mesh. The dried citron peel and Japanese pepper were finely divided and used in powder form that could be passed through a 500 μm mesh.

[0048] The ingredient combinations for the samples of Examples 15 to 21 are shown in Table 3 below (the units of values ​​shown in the table are the weight percentages of each ingredient relative to the total amount of the seasoning composition). As the Example number increases, the weight percentage of phosphate cross-linked starch increases and the weight percentage of the mixture of plant-derived raw materials decreases.

[0049] [Table 3]

[0050] <Examples 22 to 28> Samples of Example 22 to Example 28 were prepared using chopped coriander raw material as a plant-derived raw material. All of the samples of Example 22 to Example 28 contain coriander raw material, phosphate crosslinked starch (granular, water-insoluble (or slightly soluble) processed starch), sorbitol (sugar alcohol), dextrin (thickening substance), tamarind gum (thickening substance), xanthan gum (thickening substance), corn oil, salt, sugar, amino acids, and water. The coriander raw material used was chopped to a size that could pass through a 2 mm mesh and an 8 mm mesh.

[0051] The ingredient combinations for the samples of Examples 22 to 28 are shown in Table 4 below (the units of values ​​shown in the table are the weight percentages of each ingredient relative to the total amount of the seasoning composition). As the Example number increases, the weight percentage of phosphate cross-linked starch increases and the weight percentage of coriander raw material decreases.

[0052] [Table 4]

[0053] <Examples 29 to 35> Samples of Example 29 to Example 35 were prepared using finely chopped green shiso raw material as a plant-derived raw material. All of the samples of Example 29 to Example 35 contain green shiso raw material, phosphate crosslinked starch (granular, water-insoluble (or slightly soluble) processed starch), sorbitol (sugar alcohol), pregelatinized starch (thickening substance), xanthan gum (thickening substance), salt, sugar, amino acids, and water. The green shiso raw material used was chopped to a size that could be passed through a 500 μm mesh and a 2 mm mesh.

[0054] The ingredient combinations for the samples of Examples 29 to 35 are shown in Table 5 below (the units of values ​​shown in the table are the weight percentages of each ingredient relative to the total amount of the seasoning composition). As the Example number increases, the weight percentage of phosphate cross-linked starch increases and the weight percentage of green shiso raw material decreases.

[0055] [Table 5]

[0056] <Evaluation> The granular feel and dispersibility of the above-mentioned Examples 1 to 35 added to water were evaluated. The evaluation results are shown in the following Tables 6 to 10. The evaluations shown in the following tables are sensory evaluations by 11 panelists.

[0057] [Table 6]

[0058] [Table 7]

[0059] [Table 8]

[0060] [Table 9]

[0061] [Table 10]

[0062] The evaluation indices in Tables 6 to 10 are as follows: (Regarding graininess) ·Indicator "◎": The graininess was clearly evident when eaten. · Index "○": A grainy texture was observed when eaten. · Rating "△": Some graininess was observed when eaten. · Index "x": No grainy texture was observed when eaten.

[0063] (Regarding dispersibility) · Index "◎": Very well dispersed. · Index "○": Well dispersed. - Indicator "△": Somewhat dispersed. · Indicator "×": No dispersion.

[0064] As shown in Tables 6 to 10, in all samples, when the content of crosslinked starch was 0.7% by weight to 5.6% by weight, good evaluation results were obtained for both granular feel and dispersibility. In particular, when the content of crosslinked starch was 3.0% by weight to 5.6% by weight, better evaluation results were obtained for both granular feel and dispersibility.

[0065] Furthermore, despite the increase in phosphate cross-linked starch and the relative decrease in plant-derived raw materials, there was a region where the granular texture of the plant-derived raw materials improved. For example, when wasabi raw material was used as the plant-derived raw material, the granular texture of Example 6 was better than that of Examples 1 to 5, which contained more wasabi raw material. A similar tendency was observed for seasoning compositions containing other plant-derived raw materials (ginger, a mixture of yuzu and chili pepper, coriander, green shiso).

[0066] This suggests that the inclusion of an appropriate amount of granular, water-insoluble (or poorly soluble) modified starch (in this example, phosphate cross-linked starch) contributes greatly to improving the granular texture in particular.

[0067] Next, the evaluation trends by type of plant-derived raw material were as follows: First, in the case of samples using wasabi as the raw material (Examples 1 to 7, see Table 6), when the content of phosphate cross-linked starch was 0.7% by weight to 5.6% by weight, particularly good evaluation results were obtained in terms of both granular feel and dispersibility.

[0068] Next, in the case of samples using ginger raw materials (Examples 8 to 14, see Table 7) and samples using a mixture of yuzu raw materials and chili pepper raw materials (Examples 15 to 21, see Table 8), when the content of phosphate cross-linked starch was 0.7% by weight to 3.0% by weight, particularly good evaluation results were obtained in terms of both granularity and dispersibility.

[0069] Next, in the case of samples using coriander as an ingredient (Examples 22 to 28, see Table 9) and samples using green shiso as an ingredient (Examples 29 to 35, see Table 10), when the content of phosphate cross-linked starch was 3.0% by weight to 5.6% by weight, particularly good evaluation results were obtained in terms of both granular texture and dispersibility.

[0070] The seasoning composition according to the present invention has been described in detail above. However, the above description is for the purpose of facilitating understanding of the present invention, and is not intended to limit the present invention. The present invention may include modifications and improvements that may be made without departing from the spirit of the present invention. The present invention also includes equivalents thereof.

Claims

1. The present invention comprises a finely divided plant-derived material and a modified starch, The modified starch is granular and water-insoluble or poorly soluble; The viscosity at 25°C is 10,000 mPa·s or more (B-type viscometer, rotor rotation speed 1.5 rpm), The amount of the comminuted plant-derived raw material is 23.8% by weight or more based on the total amount of the seasoning composition, The content of the modified starch is 0.7% by weight to 5.6% by weight based on the total amount of the seasoning composition. Seasoning composition.

2. In the modified starch before mixing with other ingredients, The amount of the processed starch having a mesh size of 300 μm is 50% by weight or more of the total processed starch. The seasoning composition according to claim 1 .

3. The modified starch is a phosphate crosslinked starch. The seasoning composition according to claim 1 or 2.

4. At least one thickening substance different from the modified starch is included; The seasoning composition according to any one of claims 1 to 3.

5. Further, sugar alcohols are included. A seasoning composition according to any one of claims 1 to 4.

6. The plant-derived raw material is at least one selected from the group consisting of wasabi, ginger, umami, horseradish, turmeric, pepper, red pepper, Japanese pepper, dried tangerine peel, yuzu, plum, apple, Chinese chive, basil, coriander, green shiso, red shiso, cabbage, green onion, spinach, radish, carrot, Japanese yam, okra, mulukhiyah, lily root, myoga, turnip, and cucumber. A seasoning composition according to any one of claims 1 to 5.

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