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

Abstract

To provide a production method of a vegetable-containing seasoning that is produced mainly from vegetables and has deliciousness and richness improved.SOLUTION: A vegetable-containing seasoning is produced by blending a processed vegetable product imparted with deliciousness and a processed vegetable product imparted with richness. The processed vegetable product imparted with deliciousness is at least one or more products among a processed tomato product, a processed broccoli product, a processed garlic product, a processed spinach product, and a processed asparagus product. The processed vegetable product imparted with richness is at least one product among a processed brassicaceous vegetable product, a processed onion product, and processed celery product.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to vegetable-containing seasonings and methods for producing the same. [Background technology]

[0002] Dashi seasonings, which are the base of flavor for food and beverages, are currently used in a variety of food applications. Demand for liquid dashi seasonings in particular is increasing because they are pre-seasoned and easy to use. Concentrated types can also be used conveniently by diluting them as needed.

[0003] In the field of seasonings, emphasis is placed on "body." This is because "body" determines the deliciousness of food and drink. Here, "body" refers to the persistence of flavor, and more preferably, the complexity of flavor is also taken into account. Examples of components that contribute to "body" include water-soluble components and fat-soluble components. An important component in seasonings is amino acid. From this perspective, animal ingredients, such as meat and fish, are used in seasonings.

[0004] On the other hand, what is in demand in the market is products that do not contain animal-derived ingredients. There is also a certain demand for plant-based "dashi seasonings" due to their mild vegetable flavor and depth and versatility. There is also demand from people who cannot eat animal-derived foods and vegetarians, and this demand is increasing.

[0005] However, vegetable-based dashi seasonings tend to lack umami and richness (taste persistence and complexity) compared to those made primarily from animal-derived foods. Also, using yeast extract or protein hydrolysates to enhance umami and richness can result in overly strong umami and flavor, or can have an artificial taste, which can be avoided. Furthermore, making vegetable-based dashi seasonings from scratch requires time and effort, including prepping the vegetables, simmering them, and skimming off the scum.

[0006] Although vegetable-based seasonings have been investigated in the past, none of them have been satisfactory in terms of umami and richness.

[0007] A well-known vegetable-containing condiment is sofrito, which is a stir-fried dish of aromatic vegetables (onions, garlic, etc.).

[0008] Patent Document 1 describes a cruciferous vegetable seasoning, in which a rich seasoning is obtained by carrying out heating to reduce aroma and heating to add aroma.

[0009] Patent Document 2 describes a vegetable extract composition and seasoning, which contains specific amounts of Chinese cabbage components, onion components, and cabbage components, thereby reducing excessive vegetable-derived flavor and improving umami, resulting in a versatile seasoning. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Japanese Patent Application Publication No. 2018-191536 [Patent Document 2] Patent No. 6244494 Summary of the Invention [Problem to be solved by the invention]

[0011] The problem to be solved by the present invention is to improve the umami and richness of seasonings made primarily from vegetables. As mentioned above, vegetable-based seasonings inherently lack umami and richness. What is required of vegetable-containing seasonings is to enhance the umami and richness while still using vegetable ingredients as the main ingredient. [Means for solving the problem]

[0012] In order to solve the above problem, the present inventors have conducted extensive research and discovered the relationship between each vegetable raw material and processed products thereof and their flavor characteristics. From this perspective, the present invention can be defined as follows.

[0013] The method for producing a vegetable-containing seasoning comprises at least blending, and what is blended here is at least a umami-imparted vegetable processed product and a rich-flavored vegetable processed product.

[0014] The umami-imparted processed vegetable product is at least one of a tomato product, a broccoli product, a garlic product, a spinach product, and an asparagus product, and the richness-imparted processed vegetable product is at least one of a cruciferous vegetable-containing product, an onion-containing product, and a celery-containing product. Furthermore, a richness-imparted mushroom product is also blended in the blending process. The tomato product is at least one of a depulped tomato juice, a deacidified tomato juice, and a depulped and deacidified tomato juice.

[0015] In addition, the method for producing the flavor-imparted vegetable processed product comprises at least heating and water-infusion, in which the vegetable material that is heated is the flavor-imparted vegetable material, and the heated vegetable material that is water-infused is the flavor-imparted vegetable material, and the flavor-imparted vegetable material is at least one of cruciferous vegetables, onion, and celery.

[0016] Furthermore, the method for producing the flavor-imparted vegetable processed product comprises at least heating and squeezing, in which the vegetable raw material that is heated is the flavor-imparted vegetable raw material, and the heated vegetable raw material that is squeezed is the flavor-imparted vegetable raw material, and the flavor-imparted vegetable raw material is at least one of cruciferous vegetables, onion, and celery. [Effects of the Invention]

[0017] The present invention makes it possible to provide a versatile vegetable-containing seasoning that is made primarily from vegetable ingredients but has enhanced flavor and richness. [Brief explanation of the drawings]

[0018] [Figure 1] Flowchart of vegetable-containing seasoning manufacturing method [Figure 2] Flow chart of the method for producing rich-flavored vegetable processed products according to the first embodiment [Figure 3] Flow chart of a method for producing a rich-flavored vegetable processed product according to the second embodiment [Figure 4] Flow chart of a method for producing a rich-flavored vegetable processed product according to the third embodiment DETAILED DESCRIPTION OF THE INVENTION

[0019] <Vegetable-containing seasoning> The vegetable-containing seasoning of the present invention is a seasoning that contains at least a umami-imparted vegetable processed product and a richness-imparted vegetable processed product, which will be described later. Preferably, it further contains a richness-imparted mushroom processed product. Here, the seasoning refers to an ingredient for seasoning. Furthermore, the vegetable-containing seasoning of the present invention is a seasoning that contains at least one or more of a cruciferous vegetable processed product, an onion-containing processed product, a celery-containing processed product, and a tomato processed product. Preferably, it further contains a mushroom processed product.

[0020] <Umami-imparted processed vegetables> The umami-imparted vegetable processed product is a processed product of vegetable raw materials that imparts umami to the vegetable-containing seasoning. A preferred embodiment of the umami-imparted vegetable processed product is at least one of processed tomatoes, processed broccoli, processed garlic, processed spinach, and processed asparagus. The components that impart umami are mainly amino acids, with glutamic acid and aspartic acid contributing in particular. Amino acids are characterized by imparting umami as an initial taste.

[0021] <Conceptual structure of the manufacturing method of this vegetable-containing seasoning> The concept of the method for producing the present vegetable-containing seasoning (hereinafter, in this section, sometimes referred to as the "present method") is at least the blending step.

[0022] Figure 1 shows the flow of this manufacturing process, which consists of blending (S10) and sterilization and filling (S70).

[0023] <Synthesis (S10)> The purpose of blending is to adjust the seasoning to have umami and richness as a whole. The ingredients to be blended here are at least an umami-imparted vegetable processed product and a richness-imparted vegetable processed product described below. Preferably, the richness-imparted mushroom processed product described below is also blended.

[0024] <Sterilization and filling (S70)> The present method appropriately employs sterilization and filling, which may be performed by known methods, such as plate-type sterilization and tubular-type sterilization.

[0025] <Vegetable ingredients with added umami> The umami-imparted vegetable raw material is a vegetable raw material used to produce an umami-imparted vegetable processed product. The vegetable raw material is preferably a vegetable rich in amino acids, specifically at least one of tomato, broccoli, garlic, spinach, and asparagus. These vegetable raw materials contain glutamic acid or aspartic acid, which are components responsible for the umami taste, in greater amounts than other vegetables.

[0026] <Tomato processed products> The tomato processed product is a processed tomato, and examples thereof include diced tomatoes, tomato juice, concentrated tomato juice, deacidified tomato juice, tomato pulp, etc.

[0027] Tomato juice refers to tomato juice obtained by crushing tomatoes, squeezing or straining them, and removing the skin, seeds, etc., as well as tomato concentrate obtained by concentrating this juice and diluting it. Tomato juice includes tomato juice as specified in the Quality Labeling Standards for Tomato Processed Products (Consumer Affairs Agency Notification No. 10, September 30, 2011), while tomato concentrate includes tomato puree, tomato paste, concentrated tomatoes, etc., as specified in the Quality Labeling Standards for Tomato Processed Products. These may also contain other ingredients (for example, small amounts of salt, spices, food additives, etc.).

[0028] In addition, in this specification, the terms tomato juice and concentrated tomato juice are concepts that include depulped tomato juice, and depulped tomato juice refers to tomato juice from which some or all of the water-insoluble solids (tomato pulp) contained in tomato juice have been removed, or concentrated tomato juice, as well as tomato concentrated juice from which some or all of the water-insoluble solids (tomato pulp) contained in tomato juice have been removed, or concentrated or diluted and reconstituted tomato juice.

[0029] Furthermore, in this specification, deacidified tomato juice refers to tomato juice or concentrated tomato juice that has been deacidified, and the resulting concentrate. Examples of deacidification methods include a method using an ion exchange resin, a method using calcium carbonate or calcium bicarbonate, and a method using a pH adjuster such as baking soda. This deacidification method may be a known method. The deacidification methods described in JP 2012-223142 A, JP 2014-183811 A, JP 2018-102207 A, and JP 2018-102208 A are included.

[0030] Among deacidified tomato juice, the one that has been further depulped is specifically called depulped deacidified tomato juice.

[0031] Among the tomato processed products used as umami-imparted vegetable processed products, it is preferable to use depulped tomato juice from the viewpoints of reducing viscosity and the amount of centrifugal sedimentation described below, and increasing permeability. Furthermore, the sourness of tomatoes is suitable for Western cuisine but is not desirable for use in Japanese cuisine, so it is preferable to use deacidified tomato juice from the viewpoint of enhancing the versatility of the present vegetable seasoning. It is preferable to use depulped and deacidified tomato juice from the viewpoints of reducing viscosity and the amount of centrifugal sedimentation, increasing permeability, and further enhancing the versatility for use in Japanese cuisine.

[0032] Furthermore, it is preferable to use an anion exchange resin as a deacidification method for the deacidified tomato juice used, because using baking soda, calcium carbonate, or calcium bicarbonate results in a bitter taste due to sodium or calcium.

[0033] <Vegetable processed products with rich flavor> The rich-flavored vegetable processed product is a processed vegetable product that adds richness to the vegetable-containing seasoning. The rich-flavored vegetable processed product imparts richness to the vegetable-containing seasoning by its volatile components. The volatile components impart a long-lasting flavor to the contents.

[0034] <Vegetable ingredients that add richness> The flavor-imparting vegetable raw material is a vegetable raw material used to produce a flavor-imparting vegetable processed product. Specific examples include cruciferous vegetables, onion, and celery.

[0035] Cruciferous vegetables are vegetables that are scientifically classified as belonging to the Brassicaceae family. Examples of cruciferous vegetables include cabbage, broccoli, kale, watercress, komatsuna (Japanese mustard spinach), bok choy, radish sprouts, cauliflower, Chinese cabbage, turnip, takana (Japanese mustard greens), and kohlrabi. The vegetable seasoning of the present invention employs all or part of the parts (flowers, leaves, stems, etc.) of cruciferous vegetables. The vegetable seasoning of the present invention employs one or more of these cruciferous vegetables, but preferably employs broccoli or cabbage.

[0036] <Method for manufacturing rich vegetable processed products> The conceptual structure of the method for producing a richly flavored vegetable processed product is preferably at least aroma-imparting heating. Aroma-imparting heating refers to heating with the purpose of adding aroma. Specifically, a heated aroma is added. The method further comprises fractionation. The fraction obtained is at least umami components and aroma components. These components are derived from the richly flavored vegetable raw material. The method is embodied in the following first to third embodiments.

[0037] First Embodiment FIG. 2 shows the flow of a manufacturing method according to a first embodiment. This manufacturing method comprises cutting (S20), baking or frying (S30), infusion (S40), solid-liquid separation (S50), concentration (S60), and sterilization and filling (S70). In this embodiment, aroma heating is embodied in at least baking or frying (S30). Furthermore, fractionation is embodied in at least water infusion (S40). The first embodiment is characterized by the ability to produce richly flavored vegetable processed products with a relatively low viscosity, making them suitable for use in a variety of foods and beverages.

[0038] <Disconnection (S20)> The purpose of cutting the flavor-imparting vegetable ingredients and other vegetables (hereinafter sometimes simply referred to as "vegetables") is to shorten the heating time. Another purpose is to shorten the extraction time. Some parts of the vegetables (for example, flower parts and insect-eaten leaves) may be discarded. The size of the cut vegetables is arbitrary, but is preferably about 5 mm to 5 cm.

[0039] <Grilled or fried (S30)> Grilling or frying is one form of heating. The grilling or frying method is not particularly limited, but grilling or frying using edible oil is preferred. However, it is preferable to remove oil to the extent that the final product contains substantially no oil (0.5% by weight or less). The purpose of grilling or frying cut vegetables is to enhance their richness. Another purpose is to suppress the grassy smell. In other words, grilling or frying rich-flavored vegetable ingredients imparts a cooked aroma, which results in a lasting flavor. The cooked aroma gives people a sense of richness. Phenylacetaldehyde, a component produced by heating cruciferous vegetables, is thought to contribute to the richness. The present invention incorporates JP 2018-191536 A.

[0040] Cooked onions are known to have a rich flavor. The flavors that contribute to this rich flavor are presumed to be methylpropenyl trisulfide, diallyl trisulfide, methyl (Z)- and (E)-propenyl disulfide, and furans. The present invention incorporates Tokitomo, Yukiko: Identification of Flavor Components in Stir-fried Onions and Comparison of Their Aroma Patterns among Varieties, Journal of the Japanese Society for Food Science and Technology, 42(12), 1003-1011 (1995). Sulfur-containing compounds contained in onions, such as S-propenyl-L-cysteine ​​sulfoxide (PeCSO) and γ-L-glutamyl-PeCSO, are thought to contribute to the rich flavor. The present invention incorporates Ueda Y, Tsubuku T and Miyajima R: Composition of sulfur-containing components in onion and their flavor characters. Biosci. Biotech. Biochem., 58, 108-110 (1994).

[0041] It is believed that phthalides, which are known to be contained in celery, contribute to the richness of the flavor. This invention incorporates Tsukasa Saito: Food Aroma and Flavor Development - Aiming for Deliciousness, Journal of the Japanese Society of Taste and Smell 16(2), 179-184 (2009).

[0042] Furthermore, it was found that 2,4-decadienal and 2-decenal are components that contribute to richness. 2,4-Decadienal generally has an aroma characteristic similar to roasted peanuts or potato chips. 2-Decenal generally has a simple, fatty aroma and a green aroma. In the present invention, it is believed that these components increase mainly by heating the oil. It is also presumed that 2,4-decadienal enhances the stir-fried texture of onions. It has been found that the presence of these components further enhances the richness of vegetable-containing seasonings.

[0043] To contribute to the effects of the invention, the 2,4-decadienal content of the vegetable-containing seasoning is 0.15 ppb or more, preferably 0.15 ppb or more and 10.0 ppb or less, and more preferably 0.15 ppb or more and 1.0 ppb or less, when the Brix of the vegetable-containing seasoning is 4.0 (when converted to Brix 4.0). If the content is too low, the flavor will not be perceived, and if the content is too high, an unusual aroma will result.

[0044] The 2,4-decadienal content of the vegetable-containing seasoning is 1.6 ppb or more, preferably 1.7 ppb or more and 100 ppb or less, and more preferably 1.7 ppb or more and 10 ppb or less, calculated as Brix 45.

[0045] Furthermore, it is known that the aroma threshold of 2-decenal is generally 0.3 ppb or higher. From this perspective, in order to contribute to the effects of the invention, when the Brix of the vegetable-containing seasoning is 4.0 (when converted to Brix 4.0), the 2-decenal content is 0.3 ppb or higher. Preferably, it is 0.40 ppb or higher. More preferably, it is 0.41 ppb or higher and 6.0 ppb or lower, and even more preferably, it is 0.41 ppb or higher and 4.3 ppb or lower. If the content is too low, it becomes difficult to sense the richness, and if the content is too high, it results in an unusual aroma.

[0046] The vegetable-containing seasoning has a 2-decenal content of 3.0 ppb or more, preferably 4.5 ppb or more, more preferably 4.6 ppb or more and 68 ppb or less, and even more preferably 4.6 ppb or more and 48 ppb or less, calculated as Brix 45.

[0047] For Brix values ​​higher than 45, the Brix 45 equivalent refers to the product diluted with water to Brix 45, and for Brix values ​​lower than 45, the Brix 45 equivalent refers to the product concentrated to Brix 45 after removing only the water. The same applies to Brix 4.0 and Brix 4.5 equivalents.

[0048] The above components contribute to the persistence of flavor in the contents.

[0049] Another purpose of grilling or frying cut vegetables is to suppress a grassy smell. That is, when vegetables are grilled or fried, it is the vegetable's grassy smell components (aroma components) that are vaporized (hereinafter, heating aimed at suppressing the grassy smell of vegetables is also referred to as "aroma-reducing heating"). By suppressing the grassy smell, the richness of the cooked aroma becomes more noticeable. The components that contribute to the grassy smell have a lower boiling point and are relatively highly volatile than the components that contribute to the cooked aroma. If the vegetables are not grilled or fried sufficiently, the grassy smell will not be suppressed. If the vegetables are grilled or fried excessively, a burnt smell will develop. A strong burnt smell is avoided. From this perspective, the temperature at which vegetables are grilled or fried is 45°C to 200°C, preferably 75°C to 180°C. The grilling or fried time is 10 to 120 minutes, preferably 15 to 90 minutes. The degree of baking or frying is preferably a roasting rate of 50% to 80%, more preferably 60% to 75%. The roasting rate is the value obtained by dividing the weight of the raw material after baking or frying by the weight before baking or frying, and multiplying the result by 100. These methods may be well known methods, such as a kneader or a roasting pot. The heat source is not limited to fire, and may also be an induction heater or the like.

[0050] <Cold Brew (S40)> The purpose of water extraction is to extract the components contained in grilled or fried vegetables. When grilled or fried vegetables are immersed in water, the components dissolve. The components dissolve into water. If the temperature of the water (solvent) is too low, the extraction time will be long. On the other hand, if the temperature of the water (solvent) is too high, the components derived from the vegetables will deteriorate. From this perspective, the temperature of the water (solvent) is preferably 85 to 98°C.

[0051] <Solid-liquid separation (S50)> The purpose of solid-liquid separation is to suppress the grassy smell. It is the solid parts of vegetables that retain most of their grassy smell. Removing the solid parts reduces the grassy smell. Another purpose is to improve the efficiency of subsequent processes. Removing the solid parts increases the concentration level when concentrating in the subsequent process. Furthermore, removing the solid parts reduces the viscosity of the liquid, making it easier to apply to various foods and beverages. The method of solid-liquid separation may be a known method, such as a sieve method or a centrifugal method. The principle of centrifugation may be either a continuous method or a batch method, and an example of a centrifugal separator is a decanter. Whether or not to perform this process can be determined taking into account the final use of the material.

[0052] <Concentration (S60)> The purpose of concentrating the liquid portion (liquid) obtained by solid-liquid separation is to improve the handling of the material. By concentrating the liquid, the volume of the liquid is reduced, which means that the storage cost of the liquid is reduced. The concentration method may be a known method, such as vacuum concentration, membrane concentration, or freeze concentration.

[0053] <Sterilization and filling (S70)> In addition to the above, the present production method suitably employs sterilization and filling, which may be performed by known methods, such as plate-type sterilization and tubular-type sterilization.

[0054] <Second embodiment> FIG. 2 shows the flow of a manufacturing method according to the second embodiment. This manufacturing method comprises cutting (S20), baking or frying (S30), squeezing (S41), solid-liquid separation (S50), concentration (S60), and sterilization and filling (S70). In this embodiment, at least baking or frying (S30) embodies both aroma-reducing heating and aroma-imparting heating. At least squeezing (S41) embodies fractionation. Only the features of the manufacturing method according to the second embodiment will be explained below. The rest of the explanation is the same as that in the first embodiment. The second embodiment is characterized by the ability to produce a rich-flavored vegetable processed product with a relatively high viscosity and Brix.

[0055] <Squeezing (S41)> The cut vegetables are squeezed to obtain juice and pulp. That is, the method for squeezing the vegetables may be a known method, such as a pressing method or a centrifugal method. Examples of juice extracting devices include an extruder, a filter press, a decanter, a ginner, etc.

[0056] <Third embodiment> FIG. 3 shows the flow of a manufacturing method according to the third embodiment. This manufacturing method comprises cutting (S20), blanching (S31), squeezing (S41), solid-liquid separation (S50), heat concentration (S61), and sterilization and filling (S70). In this embodiment, at least the blanching (S31) embodies aroma reduction heating. At least the heat concentration (S61) embodies aroma heating. At least the squeezing (S41) embodies fractionation. The following describes only the features of the manufacturing method according to the third embodiment. The rest of the description is the same as that of the first and second embodiments. The third embodiment is characterized by including a blanching step, which enables the production of a richly flavored vegetable processed product with reduced bitterness and astringency, such as nitric acid and oxalic acid.

[0057] <Branch (S31)> Blanching is a form of cooking. The purpose of blanching chopped vegetables is to deactivate enzymes.

[0058] Another purpose is to remove scum. The method for blanching the cut vegetables is not limited, and specific examples include steam and hot water. The temperature for blanching the cut vegetables is 50 to 100 degrees. For a specific explanation of blanching, the present specification incorporates the contents of Japanese Patent No. 3771919.

[0059] <Heating concentration (S61)> The purpose of heating and concentrating the vegetable liquid obtained by juicing or solid-liquid separation is to improve the handling of the material. By concentrating the material, the volume can be reduced, thereby reducing storage costs. Another purpose is to enhance the richness of the flavor. By heating and concentrating the vegetable liquid obtained by juicing or solid-liquid separation, a cooked aroma is imparted and the richness is enhanced. In this case, the heating temperature is preferably 45°C to 100°C.

[0060] <Processed products containing cruciferous vegetables, processed products containing onions, and processed products containing celery> Regarding the method for producing the rich-flavored vegetable processed product, a product produced using at least a cruciferous vegetable as the vegetable raw material is referred to as a cruciferous vegetable-containing processed product. Also, a product produced using at least an onion as the vegetable raw material is referred to as an onion-containing processed product. Similarly, a product produced using at least celery as the vegetable raw material is referred to as a celery-containing processed product. Similar names are used for other vegetables.

[0061] <Mushroom processed products and rich-flavored mushroom processed products> A mushroom processed product is a product obtained by processing a mushroom raw material. A rich-bodied mushroom processed product is a product obtained by processing a mushroom raw material and by adding richness to a vegetable-containing seasoning. The mushroom processed product and the rich-bodied mushroom processed product add richness to a vegetable-containing seasoning by virtue of their water-soluble component, nucleic acid. The water-soluble component, nucleic acid, imparts a long-lasting flavor in the aftertaste.

[0062] <Mushroom ingredients> The mushroom raw material is a raw material used to produce the mushroom processed product and the rich-flavored mushroom processed product. Specifically, it is a mushroom. Examples of mushrooms include enokitake, king oyster mushroom, shiitake, wood ear mushroom, shimeji mushroom, nameko mushroom, maitake mushroom, and mushroom. These raw materials are rich in nucleic acids. Nucleic acids are known as substances that enhance umami flavor.

[0063] <Other vegetables> Vegetables that can be used in the present vegetable-containing seasoning include, but are not limited to, tomatoes, cruciferous vegetables, onions, and celery. The types of vegetables are not important, but examples include carrots, turnips, radishes, spinach, bell peppers, asparagus, young barley leaves, chrysanthemum, mustard greens, lettuce, komatsuna, angelica tree, sweet potatoes, potatoes, mulukhiyah, paprika, parsley, celery, mitsuba, lettuce, radishes, shiso, eggplant, green beans, pumpkin, burdock, green onions, ginger, garlic, Chinese chives, corn, snow peas, okra, turnips, cucumbers, melons, zucchini, loofahs, and bean sprouts. Vegetables other than cruciferous vegetables are preferably carrots, onions, and celery, as this improves the overall flavor balance.

[0064] <Other seasonings> The present invention does not exclude the use of seasonings as raw materials for the vegetable-containing seasoning. Seasonings are ingredients used to adjust the flavor of a dish. Examples of seasonings include sugar, vinegar, mirin, soy sauce, Worcestershire sauce, salt, umami seasonings, yeast extract, and meat extract. From the viewpoint of not using animal ingredients, it is preferable not to use animal ingredients such as meat extract and fish extract. Furthermore, to avoid artificial flavors, it is preferable not to use umami seasonings or yeast extract.

[0065] <Type and properties of this vegetable-containing seasoning> The type of vegetable-containing seasoning is not important, and examples include dashi, sauce, sugar, salt, vinegar, soy sauce, miso, sake, oil, and spices. Dashi is called by a wide variety of names, such as dashi (soup stock), soup stock, bouillon, fond de veau, and tang (hot water). The form of the vegetable-containing seasoning is also not important, and examples include liquid (including extracts, squeezed juices, and concentrates thereof), paste, solid, and powder.

[0066] <Flavor characteristics> Flavor characteristics can be expressed in terms of the relationship between flavor intensity and the time elapsed since ingestion. The flavor felt immediately after putting the food or drink in the mouth is called the "initial flavor." The flavor felt after putting the food or drink in the mouth and just before swallowing is called the "middle flavor." The flavor felt after putting the food or drink in the mouth and swallowing is called the "aftertaste."

[0067] In the present invention, the "initial taste" was the umami taste felt when the beverage was placed in the mouth, the "middle taste" was the flavor felt just before swallowing, and the "aftertaste" was the umami taste felt continuously even after swallowing.

[0068] In the present invention, there is at least an "initial flavor" and an "intermediate flavor." Preferably, there is an "aftertaste" in addition to the "initial flavor" and "intermediate flavor." The "initial flavor" in the present invention is provided by a processed product with umami added. The "intermediate flavor" in the present invention is provided by a vegetable processed product with richness added. The "aftertaste" in the present invention is provided by using at least a processed product with umami added that constitutes the "initial flavor" in combination with a mushroom processed product with richness added. This effect is achieved by the synergistic effect of the amino acids contained in the processed product with umami added and the nucleic acids contained in the mushroom processed product with richness added.

[0069] <Body> In the present invention, "body" is one of the sensory characteristics. The main factor in determining body is the persistence of flavor, and more preferably, the complexity of flavor is also taken into consideration.

[0070] <Sugar content (Brix)> In the vegetable-containing seasoning according to the present embodiment, the Brix is ​​not particularly limited, but is preferably 0.5 or more and 60.0 or less. More preferably, it is 30.0 or more and 55.0 or less. It can be diluted appropriately to suit the dish to be used. More preferably, it is made into a concentrated product, which makes it easier for consumers to adjust the amount used in the dish as appropriate when cooking, and makes it highly versatile. Specifically, it may be sold as a 20x concentrated product with a Brix of 35.0 to 55.0 (or sold in a form equivalent thereto). The Brix may be measured by a known method. An example of a measuring means is an optical refractometer (NAR-3T manufactured by ATAGO Co., Ltd.).

[0071] <ph> The pH of the vegetable-containing seasoning according to the present embodiment is not particularly limited, but is preferably 4.0 to 7.0 at a Brix of 45.0. If the pH is too low and the sourness is too strong, the sourness becomes too pronounced, making it difficult to sense the richness of the flavor. Furthermore, while sour seasonings are suitable for Western cuisine, they can be unnatural when used as seasonings for Japanese cuisine. On the other hand, if the pH is too high, strong sterilization is required from the viewpoint of hygiene management, and it is also undesirable from the viewpoint of the influence on flavor. In consideration of these points, the pH is more preferably 4.0 to 6.0 at a Brix of 45.0. Even more preferably, the pH is 4.5 to 5.5 at a Brix of 45.0. When the Brix is ​​less than 45.0, the Brix can be adjusted to 45.0 by evaporating water from the sample to concentrate it, and then the pH can be measured. The pH can be adjusted by a known method. Specific examples include the use of a pH adjuster or deacidification treatment of the raw materials. Examples of pH adjusters include sodium bicarbonate.

[0072] <Acidity> The acidity of the vegetable-containing seasoning according to the present embodiment is not particularly limited, but is preferably 0 to 0.4 at Brix 45.0. More preferably, it is 0.01 to 0.2 at Brix 45.0. Even more preferably, it is 0.01 to 0.1 at Brix 45.0. If the acidity is too high and the sourness is strong, the sourness is emphasized, making it difficult to sense the richness. Furthermore, sour seasonings are suitable for seasoning Western cuisine, but will be unnatural when used for seasoning Japanese cuisine. The acidity refers to the concentration (%) in terms of citric acid, calculated based on the amount of sodium hydroxide standard solution used when the pH reaches 8.1 by potentiometric titration using 0.1 mol / L sodium hydroxide standard solution.

[0073] <Turbidity (transparency)> Turbidity is the degree of cloudiness of a sample. The measurement method employed in this embodiment involves diluting a sample with water to Brix 5.0, measuring the transmittance at a wavelength of 680 nm using a spectrophotometer, and using the transmittance as the turbidity of the sample. The acidity of the vegetable-containing seasoning according to this embodiment is not particularly limited, but is preferably 20% or more at Brix 45.0. A high value indicates high transparency, which reduces the impact on the color of food when used in cooking.

[0074] <Amount of centrifuged sediment> The centrifugal sedimentation amount is the amount of sedimentation expressed as a volume percentage when a sample is centrifuged under certain conditions. The measurement method used in this embodiment is as follows. 10 ml of the vegetable-containing seasoning is placed in a 10 ml sedimentation tube (a graduated spinch glass), and the volume (%) of the sediment is measured after centrifugation at 2,860 rpm (1,450 × g) for 10 minutes. The centrifugal sedimentation amount is not particularly limited, but preferably, the centrifugal sedimentation amount of the vegetable-containing seasoning at Brix 5.0 is 0% or more and less than 30%. More preferably, the centrifugal sedimentation amount at Brix 5.0 is less than 5%. Even more preferably, the centrifugal sedimentation amount at Brix 5.0 is less than 1%. Furthermore, the centrifugal sedimentation amount at Brix 5.0 is preferably 0.5% or less. A small centrifugal sedimentation amount allows for a lower viscosity, making the seasoning more suitable for use in a variety of products. The amount of centrifugal sedimentation can be reduced by any known method, and specific examples include removal of pulp by sieving and removal of pulp by centrifugal separation.

[0075] <Umami> In the present invention, "umami" refers to one of the sensory characteristics. Amino acids are generally known as components that contribute to umami. It is also known that glutamic acid, a type of amino acid, and guanylic acid, a type of nucleic acid, have a synergistic effect that improves the duration of umami.

[0076] <Amino acid concentration> The glutamic acid concentration and aspartic acid concentration of the vegetable-containing seasoning according to this embodiment are analyzed by HPLC. In this embodiment, the glutamic acid concentration and aspartic acid concentration are expressed in "mg / 100g" (the glutamic acid or aspartic acid content (mg) in 100g of the vegetable-containing seasoning). The amino acid concentration of the vegetable-containing seasoning according to this embodiment is not particularly limited, but preferably, the glutamic acid concentration is 50 to 500mg / 100g when converted to Brix 45.0 of the vegetable-containing seasoning. More preferably, the glutamic acid concentration is 100 to 400mg / 100g when converted to Brix 45.0. Even more preferably, the glutamic acid concentration is 200 to 350mg / 100g when converted to Brix 45.0. Furthermore, the aspartic acid concentration is 20 to 250mg / 100g when converted to Brix 45.0. Preferably, the concentration of aspartic acid is 50 to 200 mg / 100 g when converted into Brix 45.0.

[0077] <Nucleic acid> The nucleic acid concentration of the vegetable-containing seasoning according to this embodiment is analyzed by HPLC. In this embodiment, the guanylic acid concentration is expressed in "mg / 100g" (the guanylic acid content (mg) in 100g of the vegetable-containing seasoning). The nucleic acid concentration of the vegetable-containing seasoning according to this embodiment is not particularly limited, but preferably, the guanylic acid concentration of the vegetable-containing seasoning is 20 ppm or more when converted to Brix 45.0. Preferably, the guanylic acid concentration is 20 to 200 ppm when converted to Brix 45.0. More preferably, the guanylic acid concentration is 50 to 200 ppm when converted to Brix 45.0. Even more preferably, the guanylic acid concentration is 70 to 200 ppm when converted to Brix 45.0.

[0078] <Cumulative % particle size> Particle size is the measured value of the long diameter of a particle. Here, "cumulative a% particle size" refers to the particle size at which the cumulative frequency reaches a% when the total volume of the particle population is taken as 100% in the particle size distribution obtained by measurement. In other words, cumulative 10% particle size refers to the particle size at which the cumulative frequency is 10%. Cumulative 50% particle size (d50) refers to the particle size at which the cumulative frequency is 50%. Furthermore, cumulative 90% diameter (d90) refers to the particle size at which the cumulative frequency is 90%. The means for measuring particle size is a laser diffraction / scattering particle size distribution analyzer.

[0079] The particle size of the vegetable-containing seasoning of the present invention is not particularly limited, but preferably has a d10 of 50 μm or less, a d50 of 250 μm or less, and a d90 of 700 μm or less. More preferably, the d10 is 30 μm or less, a d50 of 150 μm or less, and a d90 of 400 μm or less. Even more preferably, the d10 is 10 μm or less, a d50 of 30 μm or less, and a d90 of 300 μm or less. Reducing the particle size results in smoother properties and makes the product more applicable to various products. Methods for reducing the particle size may be known, but specific examples include micronization using a microprocessor, removal of pulp using a sieve, and removal of pulp by centrifugation. [Example]

[0080] [Evaluation of umami and richness in vegetable-containing seasonings] <Comparative Example> Broccoli, onion, celery, and carrot were cut into pieces approximately 2 cm long and roasted at 140°C. They were then extracted with hot water at 95°C for 1 hour using twice the amount of water as the raw materials. After removing the solids, the extract was concentrated to a Brix of 30 by vacuum concentration (hereinafter referred to as "vegetable extract"). This was used to prepare a vegetable-containing seasoning formulated as shown in Table 1. The amounts shown in Table 1 indicate the amount (kg) of each raw material per 100 kg of vegetable-containing seasoning.

[0081] <Test Example 1> Tomato paste was diluted with water, centrifuged to remove the pulp, and then deacidified using an anion exchange resin. This was then concentrated under vacuum to obtain depulped and deacidified tomato juice with a Brix of 17.0 and an acidity of 0.2%. This was used to prepare a vegetable-containing seasoning with the composition shown in Table 1.

[0082] <Test Example 2> A vegetable-containing seasoning was prepared using the same depulped and deacidified tomato juice used in Test Example 1 and the vegetable extract used in the Comparative Example, as formulated as shown in Table 1.

[0083] <Test Example 3> Vegetable-containing seasonings were prepared according to the formulations shown in Table 1 using the same depulped and deacidified tomato juice used in Test Example 1, the vegetable extract used in the Comparative Example, and a mushroom extract (Brix 55.0) extracted with hot water and concentrated using mushrooms as the raw material.

[0084] <Sugar content (Brix) measurement> The sugar content (Brix) measuring device used in this measurement was a refractometer (NAR-3T manufactured by ATAGO Co., Ltd.) The product temperature during measurement was 20°C.

[0085] <Acidity measurement> The acidity measurement method used in this study was potentiometric titration using a 0.1 mol / L sodium hydroxide standard solution. The acidity was calculated based on the amount of sodium hydroxide standard solution used when the pH reached 8.1 using potentiometric titration. The acidity is expressed as the concentration (%) converted to citric acid.

[0086] <Measurement of amino acid concentration> The method for measuring the amino acid concentration and amino acid composition adopted in this measurement is the HPLC method. Specifically, the measuring instruments for glutamic acid and aspartic acid adopted in this measurement are high-speed amino acid analyzers of the L-8000 series (Hitachi, Ltd.). The measurement conditions are as follows: ammonia filter column: #2650L [inner diameter: 4.6 mm × 60 mm, manufactured by Hitachi, Ltd.], analytical column: #2622 [inner diameter: 4.6 mm × 60 mm, manufactured by Hitachi, Ltd.], guard column: #2619 [inner diameter: 4.6 mm × 60 mm, manufactured by Hitachi, Ltd.], mobile phase: lithium citrate buffer solution, reaction solution: ninhydrin solution, detection wavelength: VIS 570 nm. The amino acid concentrations of each raw material were measured, and the simulation values of the amino acid concentrations of the samples were calculated based on the relationship of the blending amounts.

[0087] <Measurement of Nucleic Acid Concentration> The measuring instrument for guanylic acid adopted in this measurement is a high-performance liquid chromatograph with an ultraviolet detector (Chromaster series of Hitachi, Ltd.). The measurement conditions are as follows: column: Develosil RPAQUEOUS AR [stationary phase: C30 (triacontyl group), particle size: 5 μm, inner diameter: 4.6 nm × 250 mm, manufactured by Nomura Chemical Co., Ltd.], column temperature: 40 °C, sample injection volume: 10 μL, mobile phase: 100 mM phosphate buffer (pH 2.5) as solution A, a solution prepared by mixing acetonitrile and ultrapure water at a volume ratio of 9:1 as solution B, a linear gradient such that the ratio of solution B is 0% until 5 minutes, 7.5% until 25 minutes, 20% from 25.1 to 28 minutes, and 0% from 28.1 to 32 minutes, flow rate of the mobile phase: 1 mL / min, detector: UV detector, detection wavelength: 254 nm. The nucleic acid concentrations of each raw material were measured, and the simulation values of the nucleic acid concentrations of the samples were calculated based on the relationship of the blending amounts.

[0088] <Measurement of Turbidity> The method for measuring turbidity adopted in this measurement is a method based on measuring the transmittance of the sample. The sample was diluted with water to a Brix of 5.0, and the transmittance was measured at a wavelength of 680 nm using a spectrophotometer. The transmittance (%) was taken as the turbidity of the sample.

[0089] <Measurement of pH> The pH measuring device used in this measurement was a pH meter (pH METER F-52 manufactured by HORIBA). The product temperature during measurement was 20°C.

[0090] <Amount of centrifuged sediment> 10 ml of vegetable-containing seasoning (Brix 5.0) was placed in a 10 ml sedimentation tube (a graduated spit glass), and the volume (%) of the precipitate was measured after centrifugation at 2,860 rpm (1,450 × g) for 10 minutes.

[0091] <Particle size measurement> A laser diffraction / scattering particle size distribution analyzer (HORIBA "LA-960") was used to measure the particle size (D50) at which the cumulative frequency was 50% and the particle size (D90) at which the cumulative frequency was 90% in volume terms. The refractive index was set to "1.60-0.00i", the circulation speed to "3", and the stirring speed to "1".

[0092] <Sensory evaluation> Sensory evaluators (panel) with keen senses for flavor evaluation were selected.

[0093] The comparative examples and test examples were compared, and the flavor evaluation was carried out by a panel of six people on the basis of a rating system for "the umami of the initial taste, the richness of the middle taste, the richness of the aftertaste, and the complexity of the flavor." The sensory evaluation was carried out by preparing samples diluted 20 times with water. The richness was defined as the "persistence" and "complexity" of the flavor, and the definition of "complexity" was as follows:

[0094] "Complexity" - Many flavors can be perceived, but no particular flavor stands out, and the flavors cannot be clearly separated.

[0095] <Sensory evaluation criteria> In the sensory evaluation, a panel evaluated the samples of Test Examples 1 to 3, with the Comparative Example as the control (score 3.0). The evaluation was performed using a scoring system ranging from 1 to 5, with higher scores indicating stronger flavor intensity. The presence or absence of significant differences was determined based on the evaluations of each panelist using the average scores, using a t-test and Dunnett's method, with significance levels (P values) of 1%, 5%, and 10%.

[0096] <Result> Table 2 shows the average values ​​of each panelist in the sensory evaluation of each sample. Test Example 1 resulted in a stronger umami initial taste compared to the comparative example (5% significance). Test Example 2 resulted in a stronger umami initial taste and richness in the middle taste compared to the comparative example (all t-tests were 5% significant, and Dunnett's method showed 10% significance for the initial taste and 5% significance for the middle taste). Test Example 3 resulted in a stronger umami initial taste, richness in the middle taste, richness in the aftertaste, and degree of complexity compared to the comparative example (all t-tests were 5% significant, and Dunnett's method showed 10% significance for complexity and 5% significance for the others).

[0097] [Table 1]

[0098] [Table 2]

[0099] <Summary> The above test results show that by blending a tomato product, which is a umami-imparted vegetable processed product, with a cruciferous vegetable processed product, which is a rich-flavored vegetable processed product, a seasoning with an umami-imparted initial flavor and a rich-flavored middle flavor can be obtained. Furthermore, by blending a mushroom processed product, which is a rich-flavored mushroom processed product, a vegetable-containing seasoning with an enhanced rich aftertaste can be produced. These vegetable-containing seasonings have a complex flavor.

[0100] [Evaluation of manufacturing methods that contribute to the flavor of vegetable-containing seasonings] <Comparative Example 2> Broccoli, onion, celery, and carrot were cut into approximately 2 cm pieces and mixed in a weight ratio of 1:2:1:1. Then, they were extracted with water in an amount twice the amount of raw materials, heated to 95°C, and left for 1 hour. After removing the solids, the extract was concentrated to a Brix of 30 by vacuum concentration (vegetable extract, no roasting process). This was used to prepare a vegetable-containing seasoning with the composition shown in Table 3. The amounts shown in Table 3 indicate the amount (kg) of each raw material per 100 kg of vegetable-containing seasoning.

[0101] <Test Example 4> Broccoli, onion, celery, and carrot were cut into approximately 2 cm pieces, mixed in a 1:2:1:1 weight ratio, and roasted in edible oil at 140°C to a roasting rate of 70%. The mixture was then heated to 95°C with twice the amount of water as the raw materials and extracted with hot water for 1 hour. After removing the oil and solids, the extract was concentrated to a Brix of 30 by vacuum concentration (vegetable extract, roasting process included). This extract was used to prepare a vegetable-containing seasoning with the composition shown in Table 3. The amounts shown in Table 1 indicate the amount (kg) of each ingredient per 100 kg of vegetable-containing seasoning.

[0102] [Table 3]

[0103] <Sensory evaluation> Sensory evaluators (panel) with keen senses for flavor evaluation were selected.

[0104] This evaluation was conducted by 13 selected panelists using a one-to-two point discrimination test, examining whether there was a significant difference in the taste (flavor immediately before swallowing) for Test Examples 4 and 5 with Comparative Example 2 as the control, and Test Examples 6 to 8 with Comparative Example 3 as the control. The evaluation of whether there was an effect of enhancing the taste was conducted using a binary choice test. The effect of enhancing the taste was evaluated using a significant difference test (risk level 5%) based on the evaluation results of the 13 selected panelists. The sensory evaluation was conducted by preparing each sample diluted 10 times with water (Brix 4.0).

[0105] <Result> In Test Example 4, compared with Comparative Example 2, the result was that the umami flavor (richness) was significantly stronger (p < 0.05).

[0106] [Evaluation of Aroma Components Contributing to Umami in Vegetable-containing Seasonings] Using vegetable extracts, the components contributing to umami were identified using Aroma Extract Dilution Analysis (AEDA). The AEDA method is a method in which a sample is gradually diluted, and the aroma components eluted from the GC column are detected by smelling with the human nose. Components that can still be felt even when diluted to the limit are evaluated as contributing more to the aroma of the sample. Specifically, the vegetable extract was gradually diluted with water to Brix 6.0, Brix 1.2, Brix 0.24, and Brix 0.048. The conditions of GC-MS used in this test are as follows.

[0107] <GC-MS Analysis> As a method for measuring the content of the aroma components according to the present invention, gas chromatography-mass spectrometry can be adopted. The vegetable extract diluted with water was used as a sample. The component can be detected by a gas chromatography-mass spectrometer (GC-MS). The following methods can be mentioned for the detailed pretreatment conditions and measurement conditions.

[0108] <Pretreatment Conditions> Pretreatment method: Dynamic headspace method Sample collection amount: 5 g Internal standard substance: 5 μL of 1,2-dichlorobenzene solution at 1000 ppm was added Incubation time: 10 min<000043​​​​​​​​​<GC-MS Conditions> GC: Agilent Technologies 7890A MS: Agilent Technologies 5975C Inlet: Solvent Vent Mode Liner: Filled with Tenax TA Column: J&W DB-WAX (60m × 250μm × 0.50μm) Oven Temperature: 40°C (3 min) → 10°C / min → 240°C (17 min) Measurement Mode: Scan Mode

[0109] By this method, at least 2,4-Decadienal, 2-Decenal, and 2-Heptenal were identified as candidate components contributing to the content. The content of 2,4-Decadienal in Comparative Example 2 was 0.006 ppb in terms of Brix 4.0 conversion, the content of 2-Decenal was 0.14 ppb in terms of Brix 4.0 conversion, and the content of 2-Heptenal was 0.051 ppb in terms of Brix 4.0 conversion. The content of 2,4-Decadienal in Test Example 4 was 0.504 ppb in terms of Brix 4.0 conversion, the content of 2-Decenal was 4.3 ppb or more in terms of Brix 4.0 conversion, and the content of 2-Heptenal was 0.49 ppb in terms of Brix 4.0 conversion (Table 4).

[0110]

Table 4

[0111] Comparative Example 2 was diluted 10 times with water, and a 2,4-decadienal standard was added to adjust the 2,4-decadienal concentration to 0.15 ppb. This was used as Test Example 5. Comparative Example 2 was diluted 10 times with water, and a 2-decenal standard was added to adjust the 2-decenal concentration to 0.41 ppb. This was used as Test Example 6. Finally, Comparative Example 2 was diluted 10 times with water, and a 2-heptenal standard was added to adjust the 2-heptenal concentration to 20.0 ppb. This was used as Test Example 7.

[0112] <Sensory evaluation> Sensory evaluators (panel) with keen senses for flavor evaluation were selected.

[0113] In this evaluation, the presence or absence of a significant difference in the taste was verified by nine selected panelists for Test Examples 5 and 6, and by six selected panelists for Test Example 7, using Comparative Example 2 diluted 10 times with water as a control for comparison. The evaluation of whether or not there was a taste enhancement effect was performed using a binary multiple choice method. The taste enhancement effect was determined by a significant difference test (risk level 5%) using the evaluation results of the selected panelists.

[0114] <Result> Test Example 5 resulted in a significant increase in flavor compared to Comparative Example 2 diluted 10 times with water. Test Example 6 resulted in a significant increase in flavor compared to Comparative Example 2 diluted 10 times with water. On the other hand, Test Example 7 showed no significant difference in flavor compared to Comparative Example 2 diluted 10 times with water.

[0115] <Summary> It was found that vegetable-containing seasonings with a Brix of 4.0, especially those with 2,4-decadienal of 0.15 ppb or more, had a rich flavor.It was also found that vegetable-containing seasonings with a Brix of 4.0, especially those with 2-decenal of 0.41 ppb or more, had an enhanced flavor and a rich flavor. [Industrial Applicability]

[0116] An area in which the present invention is useful is the manufacture and sale of vegetable-containing seasonings.< / ph>

Claims

1. Vegetable-containing seasonings (excluding Worcestershire sauces) ) comprising at least the following steps: Blending: What is blended here is at least a umami-imparted vegetable processed product and a rich-flavored vegetable processed product, The umami-imparted vegetable processed product is at least one of a tomato processed product, a garlic processed product, a spinach processed product, and an asparagus processed product; The method for producing the rich vegetable processed product comprises at least the following steps: Heating: What is heated here is at least the richness-imparting vegetable raw material, and Water extraction: Here, the heated richness-imparting vegetable raw material is extracted with water, The vegetable-containing seasoning does not contain any animal ingredients.

2. Vegetable-containing seasonings (excluding Worcestershire sauces) ) comprising at least the following steps: Blending: What is blended here is at least a umami-imparted vegetable processed product and a rich-flavored vegetable processed product, The umami-imparted vegetable processed product is at least one of a tomato processed product, a garlic processed product, a spinach processed product, and an asparagus processed product; The method for producing the rich vegetable processed product comprises at least the following steps: Heating: At least the richness-imparting vegetable raw material is heated here, Squeezing: Here, the heated richness-imparting vegetable raw material is squeezed, The vegetable-containing seasoning does not contain any animal ingredients.

3. The method of claim 1 or 2, The richness-imparting vegetable raw material is at least one of cruciferous vegetables, onions, and celery, and The flavor-imparted vegetable processed product is at least one of a cruciferous vegetable-containing processed product, an onion-containing processed product, and a celery-containing processed product.

4. In the method of any one of claims 1 to 3, a rich-flavored mushroom processed product is further blended in the blending step.

5. 5. The method of claim 3 or 4, wherein the tomato processed product is at least one of depulped tomato juice, deacidified tomato juice, and depulped and deacidified tomato juice.

6. A method for producing a vegetable-containing seasoning according to any one of claims 1 to 5, wherein the amount of sedimentation by centrifugation at Brix 5.0 of the vegetable-containing seasoning obtained by the method is 0% or more and less than 30%.

7. A vegetable-containing seasoning obtained by the method according to any one of claims 1 to 6 has a pH of 4.0 to 7.0 at Brix 4 5.

0.

8. A manufacturing method according to any one of claims 1 to 7, wherein the vegetable-containing seasoning obtained thereby has a glutamic acid concentration of 50 to 500 mg / 100 g when converted to Brix 45.0, and an aspartic acid concentration of 20 to 250 mg / 100 g when converted to Brix 45.

0.

9. In the method for producing a vegetable-containing seasoning according to any one of claims 1 to 8, the concentration of guanylic acid in terms of Brix 45.0 in the vegetable-containing seasoning obtained by the method is 20 to 200 ppm.

10. Vegetable-containing seasonings (excluding Worcestershire sauces) ) comprising at least the following steps: Blend: The blended product is at least one of a processed product containing cruciferous vegetables, a processed product containing onion, and a processed product containing celery, and one of a processed tomato product, a processed garlic product, a processed spinach product, and a processed asparagus product, The method for producing the cruciferous vegetable-containing processed product, the onion-containing processed product, or the celery-containing processed product comprises at least the following steps: Heating: Wherein the heated vegetables are one or more of cruciferous vegetables, onions, and celery, and Water extraction: Here, the water extraction is performed on one or more of the heated cruciferous vegetables, onion, and celery, The vegetable-containing seasoning does not contain any animal ingredients.

11. Vegetable-containing seasonings (excluding Worcestershire sauces) ) comprising at least the following steps: Blend: The blended product is at least one of a processed product containing cruciferous vegetables, a processed product containing onion, and a processed product containing celery, and one of a processed tomato product, a processed garlic product, a processed spinach product, and a processed asparagus product, The method for producing the cruciferous vegetable-containing processed product, the onion-containing processed product, or the celery-containing processed product comprises at least the following steps: Heating: Wherein the heated vegetables are one or more of cruciferous vegetables, onions, and celery, and Squeezing: Here, what is squeezed is at least one or more of the heated cruciferous vegetables, onion, and celery; The vegetable-containing seasoning does not contain any animal ingredients.

12. 12. The method according to claim 10 or 11, wherein the compounding further comprises compounding a processed mushroom product.

13. In the method according to any one of claims 10 to 12, the tomato processed product is at least one of depulped tomato juice, deacidified tomato juice, and depulped and deacidified tomato juice.

14. A method for producing a vegetable-containing seasoning according to any one of claims 10 to 13, wherein the amount of sedimentation upon centrifugation at Brix 5.0 of the vegetable-containing seasoning obtained thereby is 0% or more and less than 30%.

15. A method for producing vegetable-containing seasoning according to any one of claims 10 to 14, wherein the vegetable-containing seasoning obtained thereby has a pH of 4.0 to 7.0 at Brix 45.

0.

16. A manufacturing method according to any one of claims 10 to 15, wherein the vegetable-containing seasoning obtained thereby has a glutamic acid concentration of 50 to 500 mg / 100 g when converted to Brix 45.0, and an aspartic acid concentration of 20 to 250 mg / 100 g when converted to Brix 45.

0.

17. A vegetable-containing seasoning obtained by the method according to any one of claims 10 to 16 has a guanylic acid concentration of 20 to 200 ppm in terms of Brix 45.

0.

18. Vegetable-containing seasonings (excluding Worcestershire sauces) ) wherein the vegetable-containing seasoning contains at least one or more of a cruciferous vegetable-containing processed product, an onion-containing processed product, and a celery-containing processed product, and one or more of a tomato-processed product, a spinach-processed product, and an asparagus-processed product; The tomato processed product is at least one of depulped tomato juice, deacidified tomato juice, and depulped and deacidified tomato juice; The vegetable-containing seasoning does not contain any animal ingredients.

19. The vegetable-containing seasoning of claim 18, further comprising a processed mushroom product.

20. 20. The vegetable-containing seasoning according to claim 18 or 19, wherein the amount of sedimentation of the vegetable-containing seasoning upon centrifugation at Brix 5.0 is 0% or more and less than 30%.

21. The vegetable-containing seasoning according to any one of claims 18 to 20, wherein the vegetable-containing seasoning has a pH of 4.0 to 7.0 at Brix 45.

0.

22. The vegetable-containing seasoning according to any one of claims 18 to 21, wherein the vegetable-containing seasoning has a glutamic acid concentration of 50 to 500 mg / 100 g when converted into Brix 45.0, and an aspartic acid concentration of 20 to 250 mg / 100 g when converted into Brix 45.

0.

23. The vegetable-containing seasoning according to any one of claims 18 to 22, wherein the vegetable-containing seasoning has a guanylic acid concentration of 20 to 200 ppm in terms of Brix 45.

0.

24. The vegetable-containing seasoning according to any one of claims 18 to 23, wherein the vegetable-containing seasoning does not contain yeast extract.

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