| 摘要 |
PROBLEM TO BE SOLVED: To provide seasonings which are simply, efficiently and cost effectively produced, have taste familiarity and aging feel, eliminate the undesirable odors originating in vegetables and mushrooms and provide intricate flavor. SOLUTION: The seasonings contain vegetables and/or the processed matter thereof, mushrooms and/or the processed matter thereof and liquors and/or ethylalcohol-contg. fermented seasoning liquids, are adjusted in pH to a range of 3.0 to 7.0 and are subjected to a heat treatment. The seasonings preferably have a salt content of 6 to 15w/v%, an alcohol content of 3 to 30v/v%, a total nitrogen content of 0.05 to 1w/v%, an extraction content of 3 to 40w/v%, pH of 3.0 to 7.0, a heat treatment temp. of 60 to 140 deg.C and heat treatment time of 1 second to 60 minutes. |
