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

Abstract

To improve umami and richness of a seasoning whose main ingredients are vegetables.SOLUTION: Discovered herein is a relation of flavor characteristics with each vegetable ingredient and processed products thereof. A vegetable-containing seasoning is configured at least by preparation, where prepared are at least umami-imparting processed vegetables and richness-imparting processed vegetables.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

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

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

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

[0005] However, dashi seasonings mainly made from vegetables are weaker in umami and richness (flavor persistence, complexity) compared to dashi seasonings mainly made from animal-derived foods. Also, when using yeast extract or protein hydrolysates to enhance umami and richness, they may be avoided because the umami and flavor become too strong or there is an artificial feeling. Furthermore, if one makes a dashi seasoning mainly made from vegetables from scratch, it requires time and labor for pre-treatment of vegetables, boiling, and draining.

[0006] While vegetable-based seasonings have been considered in the past, none have been satisfactory in terms of umami or richness.

[0007] Regarding vegetable-containing seasonings, the only known example is soffritto. Soffritto refers to sautéed aromatic vegetables (such as onions and garlic).

[0008] Patent Document 1 describes a cruciferous vegetable seasoning, in which a seasoning with rich flavor is obtained by performing aroma reduction heating and aroma enhancement heating.

[0009] Furthermore, Patent Document 2 describes a vegetable extract composition and seasoning, in which specific amounts of Chinese cabbage components, onion components, and cabbage components are included to reduce excessive vegetable-derived flavors, improve umami, and create a versatile seasoning. [Prior art documents] [Patent Documents]

[0010] [Patent Document 1] Japanese Patent Publication No. 2018-191536 [Patent Document 2] Patent No. 6244494 [Overview of the project] [Problems that the invention aims to solve]

[0011] The problem that this invention aims to solve is to improve the umami and richness of seasonings that use vegetables as the main ingredient. As mentioned above, the inherent weakness of vegetable-based seasonings is their lack of umami and richness. What is required of vegetable-containing seasonings is to enhance umami and richness while still using vegetable ingredients as the main component. [Means for solving the problem]

[0012] To solve this problem, the inventors diligently investigated and discovered the relationship between each vegetable ingredient, its processed form, and its flavor characteristics. From this perspective, the present invention can be defined as follows.

[0013] A method for producing a vegetable-containing seasoning, comprising at least a blending process, wherein the blending process includes at least a flavor-enhancing vegetable product and a rich-flavoring vegetable product.

[0014] Here, the umami-enhancing vegetable processed product is at least one of the following: tomato processed product, broccoli processed product, garlic processed product, spinach processed product, and asparagus processed product, and the richness-enhancing vegetable processed product is at least one of the following: cruciferous vegetable-containing processed product, onion-containing processed product, and celery-containing processed product. Furthermore, the above formulation also includes a richness-enhancing mushroom processed product. The tomato processed product is at least one of the following: pulp-removed tomato juice, deacidified tomato juice, and pulp-removed and deacidified tomato juice.

[0015] Furthermore, the method for producing the flavor-enhancing vegetable processed product comprises at least heating and cold extraction, wherein the heated flavor-enhancing vegetable raw material is heated, and the cold extraction is performed on the heated flavor-enhancing vegetable raw material, and the flavor-enhancing vegetable raw material is at least one of cruciferous vegetables, onions, and celery.

[0016] Furthermore, the method for producing the flavor-enhancing vegetable processed product comprises at least heating and pressing, wherein the heated flavor-enhancing vegetable raw material is heated, and the pressed material is the heated flavor-enhancing vegetable raw material, and the flavor-enhancing vegetable raw material is at least one of cruciferous vegetables, onions, and celery. [Effects of the Invention]

[0017] The present invention makes it possible to provide a highly versatile vegetable-containing seasoning that, while primarily made from vegetable ingredients, has enhanced umami and richness.

Brief Description of the Drawings

[0018] [Figure 1] Flowchart of the method for manufacturing a vegetable-containing seasoning [Figure 2] Flowchart of the method for manufacturing a kokumi-imparting processed vegetable product according to the first embodiment [Figure 3] Flowchart of the method for manufacturing a kokumi-imparting processed vegetable product according to the second embodiment [Figure 4] Flowchart of the method for manufacturing a kokumi-imparting processed vegetable product according to the third embodiment

Embodiments for Carrying Out the Invention

[0019] <Vegetable-containing seasoning> In the present invention, the vegetable-containing seasoning is a seasoning that contains at least the umami-imparting processed vegetable product and the kokumi-imparting processed vegetable product described below. Preferably, it further contains a kokumi-imparting processed mushroom product. Here, the seasoning refers to a material for seasoning purposes. Also, in the present invention, the vegetable-containing seasoning is a seasoning that contains at least one or more of the processed products containing Brassicaceae vegetables, processed products containing onions, processed products containing celery, and tomato processed products, and tomato processed products. Preferably, it further contains a processed mushroom product.

[0020] <Umami-imparting processed vegetable product> The umami-imparting processed vegetable product is a processed product of a vegetable raw material that imparts umami in the vegetable-containing seasoning. Preferred embodiments of the umami-imparting processed vegetable product are at least one or more of tomato processed products, broccoli processed products, garlic processed products, spinach processed products, and asparagus processed products. The components that cause umami are mainly amino acids, especially glutamic acid and aspartic acid. Amino acids are characterized by exhibiting umami as a basic taste.

[0021] <Conceptual configuration of the method for manufacturing the present vegetable-containing seasoning> The manufacturing method for this vegetable-containing seasoning (hereinafter sometimes referred to as "this manufacturing method" in this section) conceptually consists of, at the very least, blending.

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

[0023] <Compounding (S10)> The purpose of the blending is to adjust the seasoning so that it has umami and richness as a whole. The blending here includes at least an umami-enhancing vegetable processed product and a richness-enhancing vegetable processed product, which will be described later. Preferably, it also includes a richness-enhancing mushroom processed product, which will be described later.

[0024] <Sterilization and filling (S70)> The manufacturing process employs sterilization and filling as appropriate. These methods may be known methods, such as plate sterilization and tubular sterilization.

[0025] <Vegetable ingredients that enhance umami> Umami-enhancing vegetable ingredients are vegetable ingredients used to manufacture umami-enhancing vegetable processed products. These vegetable ingredients are preferably vegetables rich in amino acids, and specifically, at least one of tomatoes, broccoli, garlic, spinach, and asparagus is a good example. These vegetable ingredients contain more glutamic acid or aspartic acid, which are components responsible for umami, than other vegetables.

[0026] <Tomato processed products> Tomato products are processed tomatoes, such as diced tomatoes, tomato juice, concentrated tomato juice, deacidified tomato juice, and tomato pulp.

[0027] Tomato juice refers to tomato juice obtained by crushing and pressing or straining tomatoes to remove skins, seeds, etc., and tomato concentrate obtained by diluting and reconstituting this concentrated juice. Tomato juice is a concept that includes tomato juice as specified in the Tomato Processed Products Quality Labeling Standards (Consumer Affairs Agency Notification No. 10, September 30, 2011), and tomato concentrate is a concept that includes tomato puree, tomato paste, and concentrated tomato as specified in the Tomato Processed Products Quality Labeling Standards. These may also contain other ingredients (for example, small amounts of salt, spices, food additives, etc.).

[0028] Furthermore, in this specification, tomato juice and tomato concentrate are concepts that include depulped tomato juice, and depulped tomato juice is obtained by removing some or all of the water-insoluble solids (tomato pulp) contained in tomato juice, and by concentrating it, as well as by removing some or all of the water-insoluble solids (tomato pulp) contained in tomato concentrate, and by concentrating or diluting these.

[0029] Furthermore, in this specification, deacidified tomato juice refers to tomato juice or concentrated tomato juice that has been deacidified, and concentrated thereof. Methods for deacidification include methods using ion exchange resins, methods using calcium carbonate or calcium bicarbonate, and methods using pH adjusters such as sodium bicarbonate. The deacidification method may be a known method. The methods incorporated in this deacidification method are those described in Japanese Patent Publication No. 2012-223142, Japanese Patent Publication No. 2014-183811, Japanese Patent Publication No. 2018-102207, and Japanese Patent Publication No. 2018-102208.

[0030] Among deacidified tomato juices, those that have undergone further pulp removal treatment are specifically called pulp-removed deacidified tomato juice.

[0031] Among tomato products used as flavor-enhancing vegetable products, it is preferable to use pulp-removed tomato juice from the viewpoint of reducing viscosity and the amount of centrifugal sediment described later, and from the viewpoint of increasing permeability. Furthermore, since the acidity of tomatoes is suitable for Western cuisine but undesirable when used in Japanese cuisine, it is preferable to use deacidified tomato juice from the viewpoint of increasing the versatility of this vegetable seasoning. From the viewpoint of reducing viscosity and the amount of centrifugal sediment, increasing permeability, and furthermore, increasing versatility for use in Japanese cuisine, it is preferable to use pulp-removed and deacidified tomato juice.

[0032] Furthermore, it is preferable to use a method of deacidifying tomato juice that involves the use of anion exchange resin. This is because using baking soda, calcium carbonate, or calcium bicarbonate can result in an astringent taste derived from sodium and calcium.

[0033] <Vegetable processed products that enhance flavor> A flavor-enhancing vegetable processed product is a processed vegetable ingredient that enhances the flavor of the vegetable-containing seasoning. The flavor-enhancing vegetable processed product enhances the flavor of the vegetable-containing seasoning through its volatile components. These volatile components also enhance the persistence of flavor in the product.

[0034] <Vegetable ingredients that enhance flavor> Flavor-enhancing vegetable ingredients are vegetable ingredients used in the production of flavor-enhancing vegetable processed products. Specifically, these include cruciferous vegetables, onions, and celery.

[0035] Brassicaceae vegetables are vegetables that are scientifically classified as belonging to the Brassicaceae family. Examples of Brassicaceae vegetables include cabbage, broccoli, kale, watercress, komatsuna, bok choy, daikon radish sprouts, cauliflower, Chinese cabbage, rapeseed greens, mustard greens, kohlrabi, etc. This vegetable seasoning uses all or part of the Brassicaceae vegetables (flowers, leaves, stems, etc.). This vegetable seasoning uses one or more of these Brassicaceae vegetables, but preferably broccoli or cabbage.

[0036] <Manufacturing method for vegetable processed products that enhance flavor> Conceptually, the method for producing a flavor-enhancing vegetable processed product preferably involves at least flavor-enhancing heating. Flavor-enhancing heating refers to heating for the purpose of adding aroma. Specifically, heating aroma is added. The method further comprises fractionation. The resulting fraction consists of at least umami components and aroma components. These components originate from flavor-enhancing vegetable raw materials. The following first to third embodiments embody this method.

[0037] <First Embodiment> Figure 2 shows the flow of the manufacturing method according to the first embodiment. This manufacturing method consists of cutting (S20), roasting or stir-frying (S30), water extraction (S40), solid-liquid separation (S50), concentration (S60), and sterilization and filling (S70). In this embodiment, roasting or stir-frying (S30) is the embodiment of flavoring and heating. Water extraction (S40) is the embodiment of fractionation. The first embodiment is characterized by the ability to produce a flavor-enhancing vegetable processed product with relatively low viscosity, making it easy to apply to various foods and beverages.

[0038] <Cutting (S20)> The purpose of cutting the flavor-enhancing 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, flowers or leaves that have been eaten by insects) may be discarded. The size of the cut vegetables is arbitrary, but preferably about 5 mm to 5 cm.

[0039] <Grilled or stir-fried (S30)> Grilling or stir-frying is a method of heating. The method of grilling or stir-frying is not particularly limited, but it is preferable to grill or stir-fry using edible oil. The purpose of grilling or stir-frying chopped vegetables is to enhance the richness of the flavor. Another purpose is to suppress the grassy taste. In other words, grilling or stir-frying the vegetable raw materials that impart richness imparts a heated aroma, which in turn creates a lingering flavor. The heated aroma makes people perceive richness. Phenylacetaldehyde, a component produced when cruciferous vegetables are heated, is thought to contribute to the richness. This invention incorporates the information in Japanese Patent Application Publication No. 2018-191536.

[0040] Furthermore, heated onions are known to have a rich flavor. It is presumed that the flavors contributing to this richness are methylpropenyl trisulfide, diallyl trisulfide, methyl(Z)- and (E)-propenyl disulfide, and furans. The present invention incorporates the findings of Yukiko Tokitomo: Identification of flavor components of sautéed onions and comparison of their aroma patterns between varieties, Journal of the Japan Society for Food Science and Technology, 42(12), 1003-1011 (1995). In addition, sulfur-containing compounds such as S-propenyl-L-cysteine ​​sulfoxide (PeCSO) and γ-L-glutamyl-PeCSO contained in onions are thought to contribute to the richness. This invention incorporates the following: 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] Furthermore, it is presumed that phthalides, which are components known to be present in celery, contribute to the richness of the flavor. This invention incorporates the work of Tsukasa Saito: Food Aroma and Flavor Development - Aiming for Deliciousness -, Journal of the Japanese Society for Taste and Smell Research 16(2), 179-184 (2009).

[0042] Furthermore, it was found that 2,4-Decadienal and 2-Decenal are components that contribute to the richness of the flavor. 2,4-Decadienal generally has aroma characteristics reminiscent of roasted peanuts or potato chips. 2-Decadienal generally has a simple, fatty aroma and green aroma characteristics. In this invention, it was considered that the amount of this component increases mainly by heating oil. Furthermore, it is presumed that 2,4-Decadienal enhances the sautéed flavor of vegetables such as onions. It was found that the presence of these components further increases the richness of vegetable-containing seasonings.

[0043] For the effects of the invention to be achieved, the 2,4-Decadienal content of this vegetable-containing seasoning when the Brix is ​​4.0 (calculated as Brix 4.0) is 0.15 ppb or more, preferably 0.15 ppb or more and 10.0 ppb or less, and more preferably 0.15 ppb or more and 1.0 ppb or less. If the content is too low, the richness will not be perceived, and if the content is too high, an unpleasant aroma will result.

[0044] Furthermore, the 2,4-Decadienal content of this vegetable-containing seasoning, when calculated on a Brix 45 basis, 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.

[0045] Furthermore, the aroma threshold for 2-Decenal is generally known to be 0.3 ppb or higher. From this perspective, in order to contribute to the effects of the invention, the 2-Decenal content of this vegetable-containing seasoning when the Brix is ​​4.0 (when converted to Brix 4.0) 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, 0.41 ppb or higher and 4.3 ppb or lower. If the content is too low, the richness will not be easily perceived, and if the content is too high, it will result in an unpleasant aroma.

[0046] Furthermore, the 2-Decenal content of this vegetable-containing seasoning, when calculated on a Brix45 basis, is 3.0 ppb or more. Preferably, it is 4.5 ppb or more, more preferably 4.6 ppb or more and 68 ppb or less, and even more preferably 4.6 ppb or more and 48 ppb or less.

[0047] Note that "Brix 45 conversion" refers to the case where, for substances with a Brix higher than 45, it means diluting them with water to a Brix of 45, and for substances with a Brix lower than 45, it means assuming that only the water is removed and the substance is concentrated to a Brix of 45. The same applies to Brix 4.0 conversion and Brix 4.5 conversion.

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

[0049] Another purpose of roasting or stir-frying chopped vegetables is to suppress their grassy odor. That is, the components that vaporize when vegetables are roasted or stir-fried are the components that cause the grassy odor (aroma components) of the vegetables (hereinafter, heating aimed at suppressing the grassy odor of vegetables will also be called "de-aroma heating"). By suppressing the grassy odor, the richness from the heating aroma becomes easier to perceive. The components that contribute to the grassy odor have a lower boiling point and are relatively more volatile than the components that contribute to the heating aroma. If roasting or stir-frying is insufficient, the grassy odor will not be suppressed. If roasting or stir-frying is excessive, the burnt odor will become strong. A strong burnt odor is undesirable. From this viewpoint, the temperature for roasting or stir-frying vegetables is 45°C to 200°C, preferably 75°C to 180°C. The roasting or stir-frying time is 10 to 120 minutes, preferably 15 to 90 minutes. The degree of roasting or frying is preferably 50% to 80%, and more preferably 60% to 75%. The roasting rate is calculated by dividing the weight of the raw material after roasting or frying by its weight before roasting or frying, and multiplying the result by 100. These methods may be known methods, such as a kneader or roasting oven. The heat source is not limited to fire; induction heating (IH) may also be used.

[0050] <Cold brew (S40)> The purpose of cold brewing is to extract the components contained in roasted or stir-fried vegetables. When roasted or stir-fried vegetables are immersed in water, their components dissolve. These 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 vegetable-derived components 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 odor. The grassy odor of vegetables is largely due to the solid parts of the vegetables. By removing these solid parts, the grassy odor is reduced. Another purpose is to improve the efficiency of subsequent processes. By removing the solids, the degree of concentration increases during subsequent concentration processes. Also, by removing the solid parts, the viscosity of the liquid decreases, making it easier to apply to various food and beverages. The method of solid-liquid separation can be any known method, such as sieving or centrifugal separation. The principle of centrifugal separation can be either continuous or batch, but an example of a centrifugal separator is a decanter. Whether or not to perform this process can be determined by considering 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 material handling. By concentrating the liquid, the volume of the liquid is reduced, which means that the storage cost of the liquid is lowered. The concentration method can be any known method, such as vacuum concentration, membrane concentration, or freeze concentration.

[0053] <Sterilization and filling (S70)> In addition to the above, this manufacturing method appropriately employs sterilization and filling. These methods may be known methods, such as plate sterilization and tubular sterilization methods.

[0054] <Second Embodiment> Figure 2 shows the flow of the manufacturing method according to Embodiment 2. This manufacturing method consists of cutting (S20), roasting or stir-frying (S30), pressing (S41), solid-liquid separation (S50), concentration (S60), and sterilization and filling (S70). In this embodiment, roasting or stir-frying (S30) embodies both de-aroma heating and de-aroma heating. Furthermore, pressing (S41) embodies fractionation. The following description only concerns the features of the manufacturing method according to Embodiment 2. Other descriptions are the same as those given in Embodiment 1 above. A feature of this second embodiment is that it is possible to produce a flavor-enhancing vegetable processed product with relatively high viscosity and high Brix.

[0055] <Pressing (S41)> The results obtained by squeezing cut vegetables are juice and pulp. In other words, the method of squeezing vegetables can be any known method, such as pressing or centrifugal separation. Examples of squeezing equipment include extruders, filter presses, decanters, and juicers.

[0056] <Third Embodiment> Figure 3 shows the flow of the manufacturing method according to the third embodiment. This manufacturing method consists of cutting (S20), branching (S31), pressing (S41), solid-liquid separation (S50), heating and concentration (S61), and sterilization and filling (S70). In this embodiment, the heating that reduces aroma is embodied in at least branching (S31). The heating that adds aroma is embodied in at least heating and concentration (S61). Furthermore, the pressing that embodies fractionation is at least pressing (S41). The following description will only cover the features of the manufacturing method according to this third embodiment. Other descriptions are the same as those described in embodiments 1 and 2 above. A feature of this third embodiment is that, by including a branching process, it is possible to produce a flavor-enhancing vegetable processed product in which components related to bitterness and astringency, such as nitric acid and oxalic acid, are reduced.

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

[0058] Another purpose is to remove bitterness. The method of blanching the cut vegetables is not specified, but specifically, it may be steam or hot water. The temperature for blanching the cut vegetables is between 50 and 100 degrees Celsius. For a specific explanation of blanching, this specification incorporates the contents of Japanese Patent Publication 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 lowering storage costs. Another purpose is to enhance the richness of the flavor. Heating and concentrating the vegetable liquid obtained by juicing or solid-liquid separation imparts a heating aroma and intensifies the richness of the flavor. In this case, the heating temperature is preferably between 45°C and 100°C.

[0060] <Processed products containing cruciferous vegetables, processed products containing onions, and processed products containing celery> Regarding the method for producing the aforementioned flavor-enhancing vegetable processed products, a product manufactured using at least cruciferous vegetables as the vegetable raw material is called a cruciferous vegetable-containing processed product. Similarly, a product manufactured using at least onion as the vegetable raw material is called an onion-containing processed product. Likewise, a product manufactured using at least celery as the vegetable raw material is called a celery-containing processed product. The same names shall apply to other vegetables.

[0061] <Processed mushroom products, and processed mushroom products that enhance flavor> Mushroom processed products are made by processing mushroom raw materials. Mushroom processed products that enhance flavor are made by processing mushroom raw materials and enhance the flavor of vegetable-containing seasonings. Both the mushroom processed products and the flavor-enhancing mushroom processed products enhance the flavor of vegetable-containing seasonings through their water-soluble nucleic acid components. These water-soluble nucleic acid components also contribute to the persistence of flavor in the aftertaste.

[0062] <Mushroom ingredients> Mushroom raw materials are raw materials used to manufacture the aforementioned mushroom processed products and mushroom processed products that enhance umami. Specifically, these are mushrooms. Examples of mushrooms include enoki mushrooms, king oyster mushrooms, shiitake mushrooms, wood ear mushrooms, shimeji mushrooms, nameko mushrooms, maitake mushrooms, and button mushrooms. These raw materials are rich in nucleic acids. Nucleic acids are known to be substances that enhance umami.

[0063] <Other vegetables> The vegetables that can be used in this vegetable-containing seasoning are those other than tomatoes, cruciferous vegetables, onions, and celery. The type of vegetable is not specified, but examples include carrots, turnips, radishes, spinach, bell peppers, asparagus, barley grass, garland chrysanthemum, mustard greens, lettuce, komatsuna, angelica tree leaves, sweet potatoes, potatoes, molokhia, paprika, parsley, celery, mitsuba, lettuce, radishes, shiso, eggplant, green beans, pumpkin, burdock, leeks, ginger, garlic, chives, corn, snow peas, okra, turnips, cucumbers, melons, zucchini, loofah, bean sprouts, etc. Vegetables other than cruciferous vegetables are preferably carrots, onions, and celery, because they improve the overall balance of flavor.

[0064] <Other seasonings> The only ingredient that this invention does not exclude from the raw materials of this vegetable-containing seasoning is the use of seasonings. Seasonings are ingredients that adjust the taste 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-derived ingredients, it is preferable not to use animal-derived ingredients such as meat extract and fish extract. Furthermore, to avoid artificial flavoring, it is preferable not to use umami seasonings and yeast extract.

[0065] <Classification and properties of this vegetable-containing seasoning> The type of vegetable-containing seasoning is not specified, and examples include dashi-based, sauce-based, sugar-based, salt-based, vinegar-based, soy sauce-based, miso-based, sake-based, oil-based, and spice-based seasonings. There are many different names for dashi, such as dashi (broth), soup stock, bouillon, fond de veau, and tan. Furthermore, the physical form of the vegetable-containing seasoning is not specified, and examples include liquid (including extracts, juices, and concentrates thereof), paste, solid, and powder.

[0066] <Flavor Characteristics> The characteristics of flavor can be described by the relationship between the intensity of the flavor and the time elapsed since consumption. The flavor perceived immediately after putting the food or drink in the mouth is called the "initial taste." The flavor perceived after putting the food or drink in the mouth, just before swallowing, is called the "internal taste." The flavor that persists even after putting the food or drink in the mouth and swallowing is called the "aftertaste."

[0067] In this invention, the following were evaluated: "Initial taste" refers to the umami felt when the food is placed in the mouth; "Mid-taste" refers to the aroma felt just before swallowing; and "Aftertaste" refers to the umami that is felt persistently even after swallowing.

[0068] The present invention has at least an "initial taste" and a "middle taste." Preferably, it has an "aftertaste" in addition to the "initial taste" and "middle taste." The "initial taste" in the present invention is provided by an umami-enhancing processed product. The "middle taste" in the present invention is provided by a richness-enhancing vegetable processed product. The "aftertaste" in the present invention is provided by at least the combination of the umami-enhancing processed product that constitutes the "initial taste" and a richness-enhancing mushroom processed product. This effect is brought about by the synergistic effect of amino acids contained in the umami-enhancing processed product and nucleic acids contained in the richness-enhancing mushroom processed product.

[0069] <Koku> In this invention, "richness" refers to one of the sensory characteristics. The main factor in determining richness is the persistence of the aroma and flavor, and more preferably, the complexity of the aroma and flavor is also taken into consideration.

[0070] <Sugar content (Brix)> In the vegetable-containing seasoning according to this embodiment, the Brix is ​​not particularly limited, but is preferably 0.5 to 60.0. More preferably, it is 30.0 to 55.0. It can be used after being appropriately diluted according to the dish in which it is used. More preferably, the product should be a concentrated type, which makes it easier for consumers to adjust the amount used in cooking as needed, thus increasing its versatility. Specifically, it can be sold as a 20x concentrated product with a Brix of 35.0 to 55.0 (and sold in a manner equivalent thereto). The method for measuring Brix can be a known method. An example of a measuring means is an optical refractometer (NAR-3T, manufactured by ATAGO).

[0071] <ph> The pH of the vegetable-containing seasoning according to this embodiment is not particularly limited, but is preferably 4.0 to 7.0 at Brix 45.0. If the pH is too low and the acidity becomes too strong, the acidity will be emphasized and the richness of the flavor will be less noticeable. Also, while acidic seasonings are suitable for Western cuisine, they will taste out of place when used in Japanese cuisine. On the other hand, if the pH is too high, strong sterilization will be required from a hygiene standpoint and it is undesirable from the standpoint of affecting the flavor. Considering these points, the pH is more preferably 4.0 to 6.0 at Brix 45.0. Even more preferably, it is 4.5 to 5.5 at Brix 45.0. If the Brix is ​​less than 45.0, these pH levels can be measured by concentrating the sample by evaporating the water to bring the Brix to 45.0. pH adjustment can be done by known methods. Specifically, this includes the use of pH adjusting agents and deacidification treatment of raw materials. Examples of pH adjusting agents include sodium bicarbonate.

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

[0073] <Turbidity (transparency)> Turbidity refers to the degree of cloudiness of a sample. The measurement method used in this embodiment involves diluting the sample with water to a Brix of 5.0, measuring the transmittance at a wavelength of 680 nm using a spectrophotometer, and defining 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 a Brix of 45.0. A higher value indicates higher transparency, which reduces the impact on the color of the dish when used in cooking.

[0074] <Amount of centrifugation precipitate> Centrifugal sedimentation volume refers to the amount of sediment produced by centrifuging a sample under specific conditions, expressed as a volume percentage. 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 (graduated spitch glass), and the volume (%) of the sediment after centrifugation at 2,860 rpm (1,450 × g) for 10 minutes is measured. The centrifugal sedimentation volume is not particularly limited, but preferably, the centrifugal sedimentation volume of the vegetable-containing seasoning at Brix 5.0 is 0% or more and less than 30%. More preferably, the centrifugal sedimentation volume at Brix 5.0 is less than 5%. Even more preferably, the centrifugal sedimentation volume at Brix 5.0 is less than 1%. Also preferably, the centrifugal sedimentation volume at Brix 5.0 is 0.5% or less. A low centrifugal sedimentation volume allows for reduced viscosity, making it easier to apply to various products. Methods for reducing the amount of centrifugation precipitate can be known methods, but specifically include removing pulp by sieving and removing pulp by centrifugation.

[0075] <Umami> In this invention, "umami" refers to one of the sensory characteristics. Amino acids are generally known as components that contribute to umami. Furthermore, it is known that glutamic acid, a type of amino acid, and guanylic acid, a type of nucleic acid, improve the persistence of umami through a synergistic effect.

[0076] <Amino acid concentration> The glutamic acid and aspartic acid concentrations of the vegetable-containing seasoning according to this embodiment are analyzed by HPLC. In this embodiment, the glutamic acid and aspartic acid concentrations are expressed in "mg / 100g" (glutamic acid or aspartic acid content (mg) in 100g of vegetable-containing seasoning). The amino acid concentrations of the vegetable-containing seasoning according to this embodiment are not particularly limited, but preferably, the glutamic acid concentration of the vegetable-containing seasoning is 50 to 500 mg / 100g when converted to Brix 45.0. More preferably, the glutamic acid concentration is 100 to 400 mg / 100g when converted to Brix 45.0. Even more preferably, the glutamic acid concentration is 200 to 350 mg / 100g when converted to Brix 45.0. Also, the aspartic acid concentration is 20 to 250 mg / 100g when converted to Brix 45.0. Preferably, the aspartic acid concentration is 50-200 mg / 100g when converted to 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 as "mg / 100g" (guanylic acid content (mg) in 100g of 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 diameter is the measured length of a particle. Here, "cumulative a% particle diameter" refers to the particle diameter at which the cumulative frequency reaches a% when the total volume of the particle population is considered 100% in the particle size distribution obtained from the measurement. That is, the cumulative 10% particle diameter refers to the particle diameter at the point where the cumulative frequency is 10%. The cumulative 50% particle diameter (d50) refers to the particle diameter at the point where the cumulative frequency is 50%. Similarly, the cumulative 90% diameter (d90) refers to the particle diameter at the point where the cumulative frequency is 90%. The means of measuring particle diameter is a laser diffraction / scattering particle size distribution analyzer.

[0079] The particle size of the vegetable-containing seasoning in this invention is not particularly limited, but preferably, d10 is 50 μm or less, d50 is 250 μm or less, and d90 is 700 μm or less. More preferably, d10 is 30 μm or less, d50 is 150 μm or less, and d90 is 400 μm or less. Even more preferably, d10 is 10 μm or less, d50 is 30 μm or less, and d90 is 300 μm or less. Reducing the particle size results in a smoother texture, making it easier to apply to various products. Methods for reducing the particle size may be known methods, but specifically, examples include micronization using a microprocessing machine, removal of pulp by sieving, and removal of pulp by centrifugation. [Examples]

[0080] [Evaluation of umami and richness in vegetable-containing seasonings] <Comparative Example> Broccoli, onion, celery, and carrot were cut into pieces approximately 2 cm in size and roasted at 140°C. Then, they were extracted using twice the amount of water at 95°C for 1 hour. After removing the solids, the extract was concentrated to Brix 30 by vacuum concentration (hereinafter referred to as "vegetable extract"). Using this, vegetable-containing seasonings were prepared with the formulations shown in Table 1. Note that the formulation amounts shown in Table 1 represent the amount (kg) of each ingredient per 100 kg of vegetable-containing seasoning.

[0081] <Test Example 1> After diluting tomato paste with water, the pulp was removed by centrifugation, followed by deacidification using an anion exchange resin. This was then vacuum-concentrated to obtain depulp-deacidified tomato juice with a Brix of 17.0 and an acidity of 0.2%. Using this juice, vegetable-containing seasonings were prepared according to the formulations shown in Table 1.

[0082] <Test Example 2> Using the same pulp-deoxidized tomato juice used in Test Example 1 and the vegetable extract used in the Comparative Example, vegetable-containing seasonings were prepared with the formulations shown in Table 1.

[0083] <Test Example 3> Using the same pulp-deoxidized tomato juice used in Test Example 1, the vegetable extract used in the Comparative Example, and mushroom extract (Brix 55.0) concentrated by hot water extraction from mushrooms, vegetable-containing seasonings were prepared according to the formulations shown in Table 1.

[0084] <Measurement of sugar content (Brix)> The Brix (sugar content) meter used in this measurement was a refractometer (NAR-3T, manufactured by ATAGO). The temperature of the samples at the time of measurement was 20°C.

[0085] <Measurement of acidity> The acidity measurement method used in this study was potentiometric titration using a 0.1 mol / L sodium hydroxide standard solution. Acidity was calculated based on the amount of sodium hydroxide standard solution used when the pH reached 8.1 by potentiometric titration. Acidity is expressed as the concentration (%) in terms of 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 (manufactured by Hitachi, Ltd.). The measurement conditions are as follows: ammonia filter column: #2650L [inner diameter: 4.6 mm × 60 mm, manufactured by Hitachi, Ltd.], analytical column: #2622 [inner diameter: 4.6 mm × 60 mm, manufactured by Hitachi, Ltd.], guard column: #2619 [inner diameter: 4.6 mm × 60 mm, manufactured by Hitachi, Ltd.], mobile phase: lithium citrate buffer solution, reaction solution: ninhydrin solution, detection wavelength: VIS 570 nm. The amino acid concentrations of each raw material were measured, and 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 manufactured by 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 meter used in this measurement was a pH meter (pH METER F-52, manufactured by HORIBA). The sample temperature at the time of measurement was 20°C.

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

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

[0092] <Sensory evaluation> We selected sensory evaluators (panel) with a keen sense for evaluating aroma and flavor.

[0093] The comparative examples and test examples were compared, and the "initial umami, mid-flavor richness, aftertaste richness, and complexity of flavor" in terms of aroma were evaluated using a scoring method by a panel of six. Sensory evaluation was performed using each sample diluted 20 times with water. Richness was defined as the "persistence" and "complexity" of the aroma, and the definition of "complexity" was as follows.

[0094] "Complexity" is perceived... Many aromas and flavors are present, but no particular flavor stands out, and it's difficult to clearly separate the flavors.

[0095] <Sensory Evaluation Criteria> Sensory evaluation was conducted by a panel of panelists, using a comparative example as a control (score 3.0) to evaluate test examples 1-3. The evaluation was performed using a scoring system from 1 to 5 points, with higher scores indicating stronger flavor intensity. To determine whether there was a statistically significant difference, the average score was used based on each panelist's evaluation, and the results were assessed using t-tests and Dunnett's method at significance levels (P-values) of 1%, 5%, and 10%.

[0096] <Result> Table 2 shows the average values ​​for each panelist in the sensory evaluation of each sample. Test Example 1 showed a stronger initial umami flavor compared to the comparative example (5% significance). Test Example 2 showed a stronger initial umami flavor and a stronger body flavor compared to the comparative example (both 5% significance by t-test; Dunnett's method showed 10% significance for initial flavor and 5% significance for body flavor). Test Example 3 showed a stronger initial umami flavor, body flavor, aftertaste richness, and complexity compared to the comparative example (all 5% significance by t-test; Dunnett's method showed 10% significance for complexity and 5% significance for all other aspects).

[0097] [Table 1]

[0098] [Table 2]

[0099] <Summary> Based on the above test results, by creating a seasoning by combining a processed tomato product, which imparts umami, and a processed cruciferous vegetable product, which imparts richness, we were able to obtain a seasoning with an initial umami flavor and a mid-flavor richness. Furthermore, by adding a processed mushroom product, which imparts richness, we were able to create a vegetable-containing seasoning with an enhanced aftertaste richness. These vegetable-containing seasonings also possessed a complex flavor profile.

[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, twice the amount of water was added, and after heating to 95°C, hot water extraction was performed for 1 hour. After removing the solids, the extract was concentrated to Brix 30 by vacuum concentration (vegetable extract, no roasting process). Using this, vegetable-containing seasonings were prepared with the formulations shown in Table 3. Note that the formulation amounts shown in Table 3 represent 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 and mixed in a weight ratio of 1:2:1:1. These were then roasted in edible oil at 140°C until roasted to 70%. Subsequently, the mixture was heated to 95°C with twice the amount of water as the raw materials and hot water extracted for 1 hour. After removing the oil and solids, the extract was concentrated to Brix 30 by vacuum concentration (vegetable extract, roasted). Using this, vegetable-containing seasonings were prepared with the formulations shown in Table 3. Note that the formulation amounts shown in Table 1 represent the amount (kg) of each raw material per 100 kg of vegetable-containing seasoning.

[0102] [Table 3]

[0103] <Sensory evaluation> We selected sensory evaluators (panel) with a keen sense for evaluating aroma and flavor.

[0104] This evaluation was conducted using a one-to-two-point discrimination method by 13 selected panelists. Tests 4 and 5 were compared using Comparative Example 2 as the control, and Tests 6-8 were compared using Comparative Example 3 as the control. The presence or absence of significant differences in flavor (aroma immediately before swallowing) was examined for each of these comparisons. The evaluation of whether or not there was an enhancement effect on the flavor was performed using a two-choice method. The enhancement effect on the flavor was determined by a significance test (5% p-value) based on the evaluation results of the 13 selected panelists. Sensory evaluation was performed using each sample diluted 10 times with water (Brix 4.0).

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

[0106] [Evaluation of Aroma Components Contributing to Umami in Vegetable-containing Seasonings] Using vegetable extracts, components contributing to umami were identified using Aroma Extract Dilution Analysis (AEDA method). The AEDA method is a method of gradually diluting a sample and detecting aroma components eluted from a GC column by human nose discrimination. Components that can be felt even in a highly diluted state 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 aroma components according to the present invention, gas chromatography-mass spectrometry can be adopted. A sample obtained by diluting a vegetable extract with water was used. The component can be detected by a gas chromatography-mass spectrometer (GC-MS). Specific pretreatment conditions and measurement conditions are as follows.

[0108] <Pretreatment Conditions> Pretreatment method: Dynamic headspace method Sample collection amount: 5 g Internal standard substance: 5 μL of 1000 ppm 1,2-dichlorobenzene solution was added Incubation time: 10 min Purge conditions: 6 min (10 ml / min) Dry conditions: 18 min (50 ml / min) <TDU (Thermal Desorption Unit) Conditions> TDU: 40°C → 720°C / min → 240°C (3 min) CIS: 10°C → 12°C / sec → 240°C (20 min) <GC-MS Conditions> GC: Agilent Technologies 7890A MS: Agilent Technologies 5975C 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] Test Example 5 involved adding a 2,4-Decadienal standard to a 10-fold dilution of Comparative Example 2 with water to achieve a 2,4-Decadienal concentration of 0.15 ppb. Test Example 6 involved adding a 2-Decenal standard to a 10-fold dilution of Comparative Example 2 with water to achieve a 2-Decenal concentration of 0.41 ppb. Test Example 7 involved adding a 2-Heptenal standard to a 10-fold dilution of Comparative Example 2 with water to achieve a 2-Heptenal concentration of 20.0 ppb.

[0112] <Sensory evaluation> We selected sensory evaluators (panel) with a keen sense for evaluating aroma and flavor.

[0113] In this evaluation, comparative example 2, diluted 10 times with water, was used as a control. For test examples 5 and 6, the presence or absence of a significant difference in the contents was verified by nine selected panelists, and for test example 7, it was verified by six selected panelists. The evaluation of whether or not there was an enhancing effect of the contents was performed using the two-choice method. The enhancing effect of the contents was determined by a significance test (p-value 5%) based on the evaluation results of the selected panelists.

[0114] <Result> In Test Example 5, the amount of contents increased significantly compared to Comparative Example 2 diluted 10 times with water. Similarly, in Test Example 6, the amount of contents increased significantly compared to Comparative Example 2 diluted 10 times with water. On the other hand, in Test Example 7, no significant difference in contents was observed 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, particularly those with 2,4-Decadienal at 0.15 ppb or higher, possess a rich flavor. Furthermore, it was found that vegetable-containing seasonings with a Brix of 4.0, particularly those with 2-Decadienal at 0.41 ppb or higher, have enhanced flavor and a rich taste. [Industrial applicability]

[0116] The field in which this invention is useful is the manufacture and sale of vegetable-containing seasonings.< / ph>

Claims

1. A method for producing a vegetable-containing seasoning comprises at least the following steps: Preparation: The preparation here includes at least one of the following: a tomato product, a processed product containing cruciferous vegetables obtained by heating, a processed product containing onions, and a processed product containing celery. The aforementioned tomato processed product is at least one of the following: pulp-removed tomato juice, deacidified tomato juice, and pulp-removed and deacidified tomato juice. The aforementioned processed products containing cruciferous vegetables, onions, and celery are heated. The pH of the vegetable-containing seasoning in question is 4.0 to 7.0 at Brix 45.

0. This vegetable-containing seasoning does not contain any animal-derived ingredients.

2. The manufacturing method of claim 1, wherein the compounding further comprises a mushroom product.

3. A manufacturing method according to claim 1 or 2, wherein the amount of centrifugation of the vegetable-containing seasoning obtained thereby at Brix 5.0 is 0% or more and less than 30%.

4. A method for producing a vegetable-containing seasoning according to any one of claims 1 to 3, wherein the glutamic acid concentration of the vegetable-containing seasoning obtained therefrom, when converted to Brix 45.0, is 50 to 500 mg / 100 g, and the aspartic acid concentration of the vegetable-containing seasoning, when converted to Brix 45.0, is 20 to 250 mg / 100 g.

5. A method for producing any of claims 1 to 4, wherein the guanylic acid concentration of the vegetable-containing seasoning obtained thereby, when calculated at Brix 45.0, is 20 to 200 ppm.

6. A vegetable-containing seasoning contains at least one of the following: a processed product containing cruciferous vegetables, a processed product containing onions, and a processed product containing celery, as well as one of the following: a processed product containing tomatoes, a processed product containing garlic, a processed product containing spinach, and a processed product containing asparagus. The aforementioned tomato processed product is one or more of the following: pulpless tomato juice, deacidified tomato juice, and pulpless and deacidified tomato juice. The pH of the vegetable-containing seasoning in question is 4.0 to 7.0 at Brix 45.

0. This vegetable-containing seasoning does not contain any animal-derived ingredients.

7. The vegetable-containing seasoning according to claim 6, wherein the vegetable-containing seasoning further contains a mushroom product.

8. A vegetable-containing seasoning according to claim 6 or 7, wherein the amount of centrifugal sediment of the vegetable-containing seasoning at Brix 5.0 is 0% or more and less than 30%.

9. A vegetable-containing seasoning according to any one of claims 6 to 8, wherein the glutamic acid concentration of the vegetable-containing seasoning, when converted to Brix 45.0, is 50 to 500 mg / 100 g, and the aspartic acid concentration of the vegetable-containing seasoning, when converted to Brix 45.0, is 20 to 250 mg / 100 g.

10. A vegetable-containing seasoning according to any one of claims 6 to 9, wherein the guanylic acid concentration of the vegetable-containing seasoning, when converted to Brix 45.0, is 20 to 200 ppm.

11. A vegetable-containing seasoning according to any of claims 6 to 10, wherein the vegetable-containing seasoning does not contain yeast extract.

Images