WO2024128278A1

WO2024128278A1 - Seasoning containing oyster processed product

Info

Publication number: WO2024128278A1
Application number: PCT/JP2023/044804
Authority: WO
Inventors: 真衣奥山; 紀和藤本; 美彌横手; 純子須田
Original assignee: 味の素株式会社
Priority date: 2022-12-16
Filing date: 2023-12-14
Publication date: 2024-06-20

Abstract

The purpose of the present invention is to provide a seasoning or the like comprising an oyster processed product and having improved aroma derived from the oyster processed product.　The present invention relates to a seasoning or the like, comprising a composition that contains (A) an oyster processed product and (B) at least one vegetable processed product selected from the group consisting of a cabbage processed product, a broccoli processed product and a bok choy processed product and may be heated.

Description

Seasonings containing processed oysters

The present invention relates to a seasoning containing processed oyster products and a method for producing the same. The present invention also relates to a method for improving the aroma of a seasoning containing processed oyster products.

Oyster sauce and other seasonings that use oysters as the main ingredient are popular with consumers not only for their rich flavor, but also for the rich, layered aroma of oysters, which is unique to oysters. In recent years, oysters have come to be used not only in Chinese cuisine, but also in a variety of cuisines both at home and abroad. If the unique oyster aroma of these seasonings can be improved, the commercial value of the seasonings can be expected to increase.

　Conventionally, it has been reported that a method for producing oyster sauce reduces the odor derived from oysters and enhances the full-bodied taste to produce an oyster sauce with improved flavor by heating sucrose together with oyster extract under certain conditions (Patent Document 1). Also, it has been reported that a method for producing seafood extract seasonings can produce a seafood extract seasoning with a high-potency full-bodied taste by concentrating seafood broth after adjusting the pH, and adding fructose to the resulting seafood extract and heating it (Patent Document 2). Although all of these seasonings are excellent products, no research has been done on improving the unique aroma of oysters, rather than the taste of oysters.

International Publication No. 2018/181794 JP 2000-125804 A

The present invention was made in consideration of the above circumstances, and the problem it aims to solve is to provide a seasoning that contains processed oyster products and in which the aroma derived from the processed oyster products (sometimes referred to as "oyster-derived aroma" in this specification) is suitably improved, a method for producing the same, and a method for improving the aroma of a seasoning that contains processed oyster products.

Among the various odors that constitute the aroma of oysters, some are unpleasant when used alone (e.g., a fishy odor, etc.), and simply increasing the oyster content in a seasoning to improve the aroma makes the fishy odor too strong, making it difficult to obtain a seasoning with a suitably improved aroma. As a result of extensive research into the aroma of oysters, the present inventors have found that the aroma of seaweed (also referred to as the "ocean aroma" in the present invention) felt in the aroma of oysters is one of the important factors that determine the desirability of the oyster aroma. Based on this knowledge, the present inventors have conducted further research and have surprisingly found that by combining a vegetable processed product made from a specific type of vegetable with an oyster processed product, the ocean aroma of the odors that constitute the aroma derived from the oyster processed product can be improved, and the aroma of a seasoning containing the oyster processed product (oyster-derived aroma) can be suitably improved. The present inventors also found that the seashore aroma can be more effectively improved by heating a composition obtained by combining a processed oyster product and a specific processed vegetable product. Based on these findings, the present inventors further conducted research and completed the present invention.
That is, the present invention is as follows.

[1] A seasoning comprising a composition comprising (A) a processed oyster product, and (B) at least one processed vegetable product selected from the group consisting of a processed cabbage product, a processed broccoli product, and a processed bok choy product, which may be heated,
However, when (B) contains a processed bok choy product, the composition is heated.
[2] The seasoning described in [1], wherein (B) contains processed cabbage and the composition is heated.
[3] The seasoning according to [1] or [2], wherein the processed cabbage product comprises at least one selected from the group consisting of cabbage extract, ground cabbage, and crushed cabbage.
[4] The seasoning described in any one of [1] to [3], wherein the processed oyster product includes at least one selected from the group consisting of oyster extract, ground oyster, crushed oyster, and enzyme-treated oyster.
[5] The seasoning according to any one of [1] to [4], wherein the weight ratio of the solid content of (B) to the solid content of (A) is 0.000001 or more and 0.3 or less.
[6] The seasoning according to any one of [1] to [5], wherein the weight ratio of the solid content of (B) to the solid content of (A) is 0.00001 or more and 0.28 or less.
[7] The seasoning according to any one of [1] to [6], wherein the weight ratio of the solid content of (B) to the solid content of (A) is 0.001 or more and 0.27 or less.
[8] The seasoning according to any one of [1] to [7], wherein the weight ratio of the solid content of (B) to the solid content of (A) is 0.02 or more and 0.26 or less.
[9] The seasoning according to any one of [1] to [8], wherein the solid content of (A) is 0.1 to 40% by weight relative to the composition.
[10] The seasoning according to any one of [1] to [9], wherein the solid content of (A) is 1 to 40% by weight based on the composition.
[11] The seasoning according to any one of [1] to [10], wherein the solid content of (A) is 10 to 35% by weight based on the composition.
[12] The seasoning according to any one of [1] to [11], wherein the solid content of (A) is 15 to 33% by weight based on the composition.
[13] The seasoning according to any one of [1] to [12], wherein the solid content of (A) is 20 to 30% by weight of the composition.
[14] The seasoning according to any one of [1] to [13], wherein the solid content of (B) is 0.0000001 to 8% by weight relative to the composition.
[15] The seasoning according to any one of [1] to [14], wherein the solid content of (B) is 0.000001 to 8% by weight relative to the composition.
[16] The seasoning according to any one of [1] to [15], wherein the solid content of (B) is 0.00001 to 7.5% by weight relative to the composition.
[17] The seasoning according to any one of [1] to [16], wherein the solid content of (B) is 0.00005 to 7.2% by weight relative to the composition.
[18] The seasoning according to any one of [1] to [17], wherein the solid content of (B) is 0.0001 to 6.8% by weight relative to the composition.
[19] The pH of the composition when heated is 2 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and 130° C. or less,
(1-i) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 40° C. or more and less than 60° C., the heating time of the composition is 10 minutes or more and 260 minutes or less,
(1-ii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is 10 minutes or more and 200 minutes or less,
(1-iii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 80° C. or more and 130° C. or less, the heating time of the composition is 10 minutes or more and 80 minutes or less;
(2-i) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 10 minutes or more;
(2-ii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 10 minutes or more and 260 minutes or less,
(2-iii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 110° C. or more and 130° C. or less, the heating time of the composition is 10 minutes or more and 200 minutes or less;
(3-i) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 10 minutes or more;
(3-ii) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 10 minutes or more and 200 minutes or less;
(3-iii) The seasoning according to any one of [1] to [18], wherein the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 110°C or more and 130°C or less, and the heating time of the composition is 10 minutes or more and 80 minutes or less.
[20] The pH of the composition when heated is 2 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and 130° C. or less,
(1-i) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 40° C. or more and less than 60° C., the heating time of the composition is 20 minutes or more and 250 minutes or less,
(1-ii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is 20 minutes or more and 190 minutes or less,
(1-iii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 80° C. or more and 130° C. or less (preferably 80° C. or more and 110° C. or less), the heating time of the composition is 20 minutes or more and 70 minutes or less,
(2-i) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 20 minutes or more and 360 minutes or less,
(2-ii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 20 minutes or more and 250 minutes or less,
(2-iii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 110° C. or more and 130° C. or less, the heating time of the composition is 20 minutes or more and 190 minutes or less;
(3-i) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 20 minutes or more and 360 minutes or less,
(3-ii) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 20 minutes or more and 190 minutes or less;
(3-iii) The seasoning according to any one of [1] to [19], wherein the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 110°C or more and 130°C or less, and the heating time of the composition is 20 minutes or more and 70 minutes or less.
[21] The pH of the composition when heated is 2 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and 130° C. or less,
(1-i) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 40° C. or more and less than 60° C., the heating time of the composition is 20 minutes or more and 200 minutes or less,
(1-ii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is 20 minutes or more and 190 minutes or less,
(1-iii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 80° C. or more and 130° C. or less (preferably 80° C. or more and 110° C. or less), the heating time of the composition is 20 minutes or more and 40 minutes or less,
(2-i) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 20 minutes or more and 360 minutes or less,
(2-ii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 20 minutes or more and 250 minutes or less,
(2-iii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 110° C. or more and 130° C. or less, the heating time of the composition is 20 minutes or more and 190 minutes or less;
(3-i) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 20 minutes or more and 360 minutes or less,
(3-ii) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 20 minutes or more and 190 minutes or less;
(3-iii) The seasoning according to any one of [1] to [20], wherein the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 110°C or more and 130°C or less, and the heating time of the composition is 20 minutes or more and 40 minutes or less.
[22] The pH of the composition when heated is 6 or more and 8 or less, and the heating temperature of the composition is 60° C. or more and 110° C. or less,
(i) when the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is 220 minutes or more;
(ii) The seasoning according to any one of [1] to [21], wherein when the heating temperature of the composition is 80° C. or higher and 110° C. or lower, the heating time of the composition is 100 minutes or longer and 200 minutes or shorter.
[23] The pH of the composition when heated is 6.5 or more and 7.5 or less, and the heating temperature of the composition is 65° C. or more and 105° C. or less,
(i) when the heating temperature of the composition is 65° C. or more and less than 80° C., the heating time of the composition is 230 minutes or more and 360 minutes or less;
(ii) The seasoning according to any one of [1] to [22], wherein when the heating temperature of the composition is 80° C. or higher and 105° C. or lower, the heating time of the composition is 110 minutes or longer and 190 minutes or shorter.
[24] A method for producing a seasoning, comprising combining (A) a processed oyster product and (B) at least one processed vegetable product selected from the group consisting of a processed cabbage product, a processed broccoli product, and a processed bok choy product, and optionally comprising heating a composition comprising (A) and (B) (i.e., a composition obtained by combining (A) and (B)),
However, when (B) contains a processed bok choy product, the production method includes heating the composition.
[25] The method according to [24], wherein (B) comprises processed cabbage and the method comprises heating the composition.
[26] The manufacturing method according to [24] or [25], wherein the processed cabbage product comprises at least one selected from the group consisting of cabbage extract, ground cabbage, and crushed cabbage.
[27] The manufacturing method described in any one of [24] to [26], wherein the processed oyster product includes at least one selected from the group consisting of oyster extract, ground oyster, crushed oyster, and enzyme-treated oyster.
[28] The method according to any one of [24] to [27], wherein the weight ratio of the solid content of (B) to the solid content of (A) is 0.000001 or more and 0.3 or less.
[29] The method according to any one of [24] to [28], wherein the weight ratio of the solid content of (B) to the solid content of (A) is 0.00001 or more and 0.28 or less.
[30] The method according to any one of [24] to [29], wherein the weight ratio of the solid content of (B) to the solid content of (A) is 0.001 or more and 0.27 or less.
[31] The method according to any one of [24] to [30], wherein the weight ratio of the solid content of (B) to the solid content of (A) is 0.02 or more and 0.26 or less.
[32] The method according to any one of [24] to [31], wherein the solid content of (A) is 0.1 to 40% by weight based on the composition.
[33] The method according to any one of [24] to [32], wherein the solid content of (A) is 1 to 40% by weight based on the composition.
[34] The method according to any one of [24] to [33], wherein the solid content of (A) is 10 to 35% by weight based on the composition.
[35] The method according to any one of [24] to [34], wherein the solid content of (A) is 15 to 33% by weight based on the composition.
[36] The method according to any one of [24] to [35], wherein the solid content of (A) is 20 to 30% by weight based on the composition.
[37] The method according to any one of [24] to [36], wherein the solid content of (B) is 0.0000001 to 8% by weight based on the composition.
[38] The method according to any one of [24] to [37], wherein the solid content of (B) is 0.000001 to 8% by weight based on the composition.
[39] The method according to any one of [24] to [38], wherein the solid content of (B) is 0.00001 to 7.5% by weight based on the composition.
[40] The method according to any one of [24] to [39], wherein the solid content of (B) is 0.00005 to 7.2% by weight based on the composition.
[41] The method according to any one of [24] to [40], wherein the solid content of (B) is 0.0001 to 6.8% by weight based on the composition.
[42] The pH of the composition when heated is 2 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and 130° C. or less,
(1-i) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 40° C. or more and less than 60° C., the heating time of the composition is 10 minutes or more and 260 minutes or less,
(1-ii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is 10 minutes or more and 200 minutes or less,
(1-iii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 80° C. or more and 130° C. or less, the heating time of the composition is 10 minutes or more and 80 minutes or less;
(2-i) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 10 minutes or more;
(2-ii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 10 minutes or more and 260 minutes or less,
(2-iii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 110° C. or more and 130° C. or less, the heating time of the composition is 10 minutes or more and 200 minutes or less;
(3-i) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 10 minutes or more;
(3-ii) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 10 minutes or more and 200 minutes or less;
(3-iii) The method according to any one of items [24] to [41], wherein when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 110° C. or more and 130° C. or less, the heating time of the composition is 10 minutes or more and 80 minutes or less.
[43] The pH of the composition when heated is 2 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and 130° C. or less,
(1-i) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 40° C. or more and less than 60° C., the heating time of the composition is 20 minutes or more and 250 minutes or less,
(1-ii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is 20 minutes or more and 190 minutes or less,
(1-iii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 80° C. or more and 130° C. or less (preferably 80° C. or more and 110° C. or less), the heating time of the composition is 20 minutes or more and 70 minutes or less,
(2-i) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 20 minutes or more and 360 minutes or less,
(2-ii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 20 minutes or more and 250 minutes or less,
(2-iii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 110° C. or more and 130° C. or less, the heating time of the composition is 20 minutes or more and 190 minutes or less;
(3-i) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 20 minutes or more and 360 minutes or less,
(3-ii) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 20 minutes or more and 190 minutes or less;
(3-iii) The method according to any one of items [24] to [42], wherein the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 110° C. or more and 130° C. or less, and the heating time of the composition is 20 minutes or more and 70 minutes or less.
[44] The pH of the composition when heated is 2 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and 130° C. or less,
(1-i) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 40° C. or more and less than 60° C., the heating time of the composition is 20 minutes or more and 200 minutes or less,
(1-ii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is 20 minutes or more and 190 minutes or less,
(1-iii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 80° C. or more and 130° C. or less (preferably 80° C. or more and 110° C. or less), the heating time of the composition is 20 minutes or more and 40 minutes or less,
(2-i) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 20 minutes or more and 360 minutes or less,
(2-ii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 20 minutes or more and 250 minutes or less,
(2-iii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 110° C. or more and 130° C. or less, the heating time of the composition is 20 minutes or more and 190 minutes or less;
(3-i) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 20 minutes or more and 360 minutes or less,
(3-ii) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 20 minutes or more and 190 minutes or less,
(3-iii) The method according to any one of items [24] to [43], wherein the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 110° C. or more and 130° C. or less, and the heating time of the composition is 20 minutes or more and 40 minutes or less.
[45] The pH of the composition when heated is 6 or more and 8 or less, and the heating temperature of the composition is 60° C. or more and 110° C. or less,
(i) when the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is 220 minutes or more;
(ii) When the heating temperature of the composition is 80° C. or higher and 110° C. or lower, the heating time of the composition is 100 minutes or longer and 200 minutes or shorter. The method according to any one of [24] to [44].
[46] The pH of the composition when heated is 6.5 or more and 7.5 or less, and the heating temperature of the composition is 65° C. or more and 105° C. or less,
(i) when the heating temperature of the composition is 65° C. or more and less than 80° C., the heating time of the composition is 230 minutes or more and 360 minutes or less;
(ii) When the heating temperature of the composition is 80° C. or more and 105° C. or less, the heating time of the composition is 110 minutes or more and 190 minutes or less. The method according to any one of [24] to [45].
[47] A method for improving the aroma of a seasoning containing a processed oyster product, comprising combining (A) a processed oyster product with (B) at least one processed vegetable product selected from the group consisting of a processed cabbage product, a processed broccoli product, and a processed bok choy product, and optionally comprising heating a composition containing (A) and (B) (i.e., a composition obtained by combining (A) and (B)),
However, when (B) comprises a processed bok choy product, the method comprises heating the composition.
[48] The method of [47], wherein (B) comprises processed cabbage and the method comprises heating the composition.
[49] The method described in [47] or [48], wherein the processed cabbage product comprises at least one selected from the group consisting of cabbage extract, mashed cabbage, and ground cabbage.
[50] The method according to any one of [47] to [49], wherein the processed oyster product comprises at least one selected from the group consisting of oyster extract, ground oyster, crushed oyster, and enzyme-treated oyster.
[51] The method according to any one of [47] to [50], wherein the weight ratio of the solid content of (B) to the solid content of (A) is 0.000001 or more and 0.3 or less.
[52] The method according to any one of [47] to [51], wherein the weight ratio of the solid content of (B) to the solid content of (A) is 0.00001 or more and 0.28 or less.
[53] The method according to any one of [47] to [52], wherein the weight ratio of the solid content of (B) to the solid content of (A) is 0.001 or more and 0.27 or less.
[54] The method according to any one of [47] to [53], wherein the weight ratio of the solid content of (B) to the solid content of (A) is 0.02 or more and 0.26 or less.
[55] The method according to any one of [47] to [54], wherein the solid content of (A) is 0.1 to 40% by weight based on the composition.
[56] The method according to any one of [47] to [55], wherein the solid content of (A) is 1 to 40% by weight based on the composition.
[57] The method according to any one of [47] to [56], wherein the solid content of (A) is 10 to 35% by weight based on the composition.
[58] The method according to any one of [47] to [57], wherein the solid content of (A) is 15 to 33% by weight based on the composition.
[59] The method according to any one of [47] to [58], wherein the solid content of (A) is 20 to 30% by weight based on the composition.
[60] The method according to any one of [47] to [59], wherein the solid content of (B) is 0.0000001 to 8 wt % relative to the composition.
[61] The method according to any one of [47] to [60], wherein the solid content of (B) is 0.000001 to 8% by weight based on the composition.
[62] The method according to any one of [47] to [61], wherein the solid content of (B) is 0.00001 to 7.5% by weight based on the composition.
[63] The method according to any one of [47] to [62], wherein the solid content of (B) is 0.00005 to 7.2% by weight based on the composition.
[64] The method according to any one of [47] to [63], wherein the solid content of (B) is 0.0001 to 6.8% by weight based on the composition.
[65] The pH of the composition when heated is 2 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and 130° C. or less,
(1-i) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 40° C. or more and less than 60° C., the heating time of the composition is 10 minutes or more and 260 minutes or less,
(1-ii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is 10 minutes or more and 200 minutes or less,
(1-iii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 80° C. or more and 130° C. or less, the heating time of the composition is 10 minutes or more and 80 minutes or less;
(2-i) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 10 minutes or more;
(2-ii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 10 minutes or more and 260 minutes or less,
(2-iii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 110° C. or more and 130° C. or less, the heating time of the composition is 10 minutes or more and 200 minutes or less;
(3-i) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 10 minutes or more;
(3-ii) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 10 minutes or more and 200 minutes or less;
(3-iii) The method according to any one of [47] to [64], wherein when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 110° C. or more and 130° C. or less, the heating time of the composition is 10 minutes or more and 80 minutes or less.
[66] The pH of the composition when heated is 2 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and 130° C. or less,
(1-i) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 40° C. or more and less than 60° C., the heating time of the composition is 20 minutes or more and 250 minutes or less,
(1-ii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is 20 minutes or more and 190 minutes or less,
(1-iii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 80° C. or more and 130° C. or less (preferably 80° C. or more and 110° C. or less), the heating time of the composition is 20 minutes or more and 70 minutes or less,
(2-i) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 20 minutes or more and 360 minutes or less,
(2-ii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 20 minutes or more and 250 minutes or less,
(2-iii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 110° C. or more and 130° C. or less, the heating time of the composition is 20 minutes or more and 190 minutes or less;
(3-i) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 20 minutes or more and 360 minutes or less,
(3-ii) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 20 minutes or more and 190 minutes or less,
(3-iii) The method according to any one of [47] to [65], wherein the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 110° C. or more and 130° C. or less, and the heating time of the composition is 20 minutes or more and 70 minutes or less.
[67] The pH of the composition when heated is 2 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and 130° C. or less,
(1-i) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 40° C. or more and less than 60° C., the heating time of the composition is 20 minutes or more and 200 minutes or less,
(1-ii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is 20 minutes or more and 190 minutes or less,
(1-iii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 80° C. or more and 130° C. or less (preferably 80° C. or more and 110° C. or less), the heating time of the composition is 20 minutes or more and 40 minutes or less,
(2-i) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 20 minutes or more and 360 minutes or less,
(2-ii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 20 minutes or more and 250 minutes or less,
(2-iii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 110° C. or more and 130° C. or less, the heating time of the composition is 20 minutes or more and 190 minutes or less;
(3-i) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 20 minutes or more and 360 minutes or less,
(3-ii) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 20 minutes or more and 190 minutes or less;
(3-iii) The method according to any one of [47] to [66], wherein the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 110° C. or more and 130° C. or less, and the heating time of the composition is 20 minutes or more and 40 minutes or less.
[68] The pH of the composition when heated is 6 or more and 8 or less, and the heating temperature of the composition is 60° C. or more and 110° C. or less,
(i) when the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is 220 minutes or more;
(ii) The method according to any one of [47] to [67], wherein when the heating temperature of the composition is 80° C. or more and 110° C. or less, the heating time of the composition is 100 minutes or more and 200 minutes or less.
[69] The pH of the composition when heated is 6.5 or more and 7.5 or less, and the heating temperature of the composition is 65° C. or more and 105° C. or less,
(i) when the heating temperature of the composition is 65° C. or more and less than 80° C., the heating time of the composition is 230 minutes or more and 360 minutes or less;
(ii) The method according to any one of [47] to [68], wherein when the heating temperature of the composition is 80° C. or more and 105° C. or less, the heating time of the composition is 110 minutes or more and 190 minutes or less.
[70] The method according to any one of [47] to [69], wherein the method is a method for enhancing the seashore aroma of a seasoning containing an oyster product.

According to the present invention, a seasoning containing a processed oyster product is provided. The seasoning of the present invention can suitably have an improved oyster-derived aroma. The seasoning of the present invention can preferably have an improved seashore aroma. The seasoning of the present invention can more preferably have an improved seashore aroma without imparting an off-flavor. The seasoning of the present invention can particularly preferably have an improved seashore aroma in good balance with caramel aroma and roasted aroma without imparting an off-flavor.
The present invention also provides a method for producing a seasoning containing a processed oyster product. The production method of the present invention can suitably produce a seasoning having an improved oyster-derived aroma. The production method of the present invention can preferably produce a seasoning having an improved seashore aroma. The production method of the present invention can more preferably produce a seasoning having an improved seashore aroma without imparting an unusual flavor. The production method of the present invention can particularly preferably produce a seasoning having an improved seashore aroma in a good balance with caramel aroma and roasted aroma without imparting an unusual flavor.
The present invention also provides a method for improving the aroma of a seasoning containing processed oyster products. The method of the present invention can preferably improve the seaside aroma of a seasoning containing processed oyster products. More preferably, the method of the present invention can improve the seaside aroma of a seasoning containing processed oyster products without imparting an unusual flavor. The method of the present invention can particularly preferably improve the seaside aroma of a seasoning containing processed oyster products in a well-balanced manner with caramel aroma and roasted aroma without imparting an unusual flavor.

One of the characteristics of the seasoning of the present invention is that it contains a composition (sometimes referred to in this specification as the "composition of the present invention") that includes (A) a processed oyster product and (B) at least one processed vegetable product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy.
In this specification, for convenience of explanation, "processed oysters" and "at least one processed vegetable product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy" may be referred to simply as "(A)" and "(B)", respectively.

In the present invention, "processed oyster products" refer to food materials that are produced using the edible parts of oysters as the main ingredient and are processed (e.g., extraction, grinding, crushing, enzyme treatment, etc.) to impart the sensory characteristics (e.g., taste, aroma, etc.) or functionality (e.g., nutritional value, etc.) of oysters to foods. Note that "food" here is a concept that broadly encompasses anything that can be ingested orally, including beverages and seasonings.

There are no particular limitations on the oysters used as raw materials for oyster products, so long as they are edible. Examples of oysters include Pacific oysters (Crassostrea gigas), rock oysters (Crassostrea nippona), Suminoe oysters (Crassostrea ariakesis), Shikamegaki oysters (Crassostrea sikamea), and Virginia oysters (Crassostrea virginia). ca) and other oysters belonging to the Crassostrea genus; oysters belonging to the Ostrea genus, such as the flat-head oyster (Ostrea densela mellosa), the European flat oyster (Ostrea edulis), and the Olympia oyster (Ostrea lurida); and oysters belonging to the Saccostrea genus, such as the hairy oyster (Saccostrea kegaki).

Specific examples of processed oyster products include oyster extracts, ground oysters, crushed oysters, enzyme-treated oysters, etc., but there are no particular limitations as long as they contain natural ingredients derived from oysters that can impart the sensory characteristics or functionality of oysters to foods.

Oyster extract (sometimes referred to as "oyster extract" in this specification) refers to an extract liquid separated from the edible part of an oyster by extraction processing, or a concentrate, dilution, dried product, etc. thereof. The extraction processing of oysters may be performed by a method known per se or a method equivalent thereto, and is not particularly limited. The extraction processing of oysters may be performed on oysters with the shell still attached, or on the shelled meat (edible part) obtained by removing the shell or its ground product, etc. The edible part of the oyster may be subjected to a normal pre-processing (e.g., washing, drying, shredding, etc.), enzyme treatment, acid treatment, etc., before the extraction processing. The extraction medium is not particularly limited, and for example, water, an organic solvent (e.g., ethanol, etc.), or a mixture thereof, etc., may be used. Alternatively, the extraction processing may be performed by heated steam. The extraction time and extraction temperature are not particularly limited, and may be appropriately adjusted and set within the normal range. The oyster extract (e.g., oyster broth, steamed oyster juice, etc.) may be subjected to purification treatment such as filtration (removal of impurities, etc.), sterilization treatment, enzyme treatment, acid treatment, etc. In addition, the oyster extract may be concentrated, diluted, and dried by a method known per se or a method equivalent thereto.

　Mash of oysters (sometimes referred to as "mash of oysters" in this specification) refers to a paste obtained by grinding the edible parts of oysters, or a concentrate, dilution, dried product, etc. thereof. The grinding process of the edible parts of oysters may be carried out by a method known per se or a method equivalent thereto using a general device (e.g., a mixer, a food processor, etc.), or it may be carried out manually using a mortar and pestle, etc. The edible parts of oysters may be subjected to normal pre-treatment (e.g., washing, drying, shredding, etc.), enzyme treatment, acid treatment, etc. before grinding. In addition, water, etc. may be added to the edible parts of oysters when grinding (e.g., before grinding, during grinding, etc.). The paste obtained by grinding the edible parts of oysters (oyster paste) may be subjected to purification treatment such as filtration (removal of impurities, etc.), sterilization treatment, enzyme treatment, acid treatment, etc. In addition, the concentration, dilution, and drying of the paste obtained by grinding the edible parts of the oysters can all be carried out by methods known per se or methods equivalent thereto.

　Oyster crushed material (sometimes referred to as "oyster crushed material" in this specification) refers to a powdered material obtained by freezing and/or drying the edible parts of oysters and crushing the resulting frozen, dried or freeze-dried material. The freezing and drying of the edible parts of oysters may be performed using general equipment by a method known per se or a method equivalent thereto, and the crushing of the resulting frozen, dried or freeze-dried material may also be performed using general equipment by a method known per se or a method equivalent thereto. Prior to the freezing and/or drying, the edible parts of oysters may be subjected to normal pretreatment (e.g., washing, drying, shredding, etc.), enzyme treatment, acid treatment, etc.

The enzyme-treated oyster product (sometimes referred to as "enzyme-treated oyster product" in this specification) refers to a decomposition product obtained by decomposing the edible part of oysters using the action of enzymes, or a concentrate, dilution, dry product, etc. thereof. The enzyme treatment of oysters may be performed by a method known per se or a method equivalent thereto, and is not particularly limited. The enzyme used in the enzyme treatment is not particularly limited, and examples thereof include proteases. The enzyme treatment of oysters may be performed at normal pressure, but may also be performed under pressure or reduced pressure. The decomposition product obtained by the enzyme treatment of the edible part of oysters may be subjected to a purification treatment such as filtration (removal of impurities, etc.), a sterilization treatment, an extraction treatment, an acid treatment, etc. In addition, the concentration, dilution, and drying of the decomposition product obtained by the enzyme treatment of the edible part of oysters may all be performed by a method known per se or a method equivalent thereto.

In addition to oysters, other ingredients (e.g., water, sugars, food additives, etc.) may be used in the production of oyster processed products, as long as the purpose of this invention is not impaired.

The oyster processed products used in the present invention may be commercially available products. For example, products commercially available under names such as "oyster juice," "oyster extract," "oyster extract," and "oyster extract powder" may be used as oyster processed products.

The solid content of (A) (i.e., processed oyster product) contained in the composition of the present invention is preferably 0.1% by weight or more, more preferably 1% by weight or more, even more preferably 10% by weight or more, even more preferably 15% by weight or more, and particularly preferably 20% by weight or more, based on the composition of the present invention. The solid content of (A) contained in the composition of the present invention is preferably 40% by weight or less, more preferably 35% by weight or less, even more preferably 33% by weight or less, and particularly preferably 30% by weight or less, based on the composition of the present invention.
In the present invention, the solids content of (A) (i.e., the processed oyster product) is determined by drying (A) at normal pressure by a conventional method to remove moisture and volatile substances, and measuring the weight of the remaining dried product.

In the present invention, "processed vegetable products" refers to food materials that are produced using the edible parts of vegetables as the main raw material through processing (e.g., extraction, mashing, crushing, etc.) and that can be used to impart the sensory characteristics (e.g., taste, aroma, etc.) or functionality (e.g., nutritional value, etc.) of vegetables to foods.

Specific examples of processed vegetables include vegetable extracts, ground products, and crushed products, but there are no particular limitations as long as they contain natural ingredients derived from vegetables that can impart the sensory characteristics or functionality of vegetables to foods.

The term "vegetable extract" as used herein refers to an extract liquid separated from an edible portion of a vegetable by an extraction process, or a concentrate, dilution, or dry product thereof. The extraction process for vegetables may be performed by a method known per se or a method equivalent thereto, and is not particularly limited. The edible portion of the vegetable may be subjected to normal pretreatment (e.g., washing, drying, shredding, etc.) or enzyme treatment before the extraction process. The extraction medium is not particularly limited, and for example, water, an organic solvent (e.g., ethanol, etc.) or a mixture thereof may be used. Alternatively, the extraction process may be performed by using heated steam. The extraction time and extraction temperature are not particularly limited, and may be appropriately adjusted and set within the normal range. The extraction process for vegetables may also be performed without using an extraction medium, and for example, an extract liquid (squeezed juice, crushed liquid, etc.) may be obtained by squeezing or crushing the vegetables. Vegetable extracts (e.g., vegetable broth, steamed vegetable juice, squeezed vegetable juice, crushed vegetable juice, etc.) may be subjected to purification treatments such as filtration (removal of impurities, etc.), sterilization treatment, enzyme treatment, etc. In addition, the vegetable extracts may be concentrated, diluted, and dried by any method known per se or a method equivalent thereto.

　Mash of vegetables (sometimes referred to as "mash of vegetables" in this specification) refers to a paste obtained by grinding the edible parts of vegetables, or a concentrate, dilution, dried product, etc. thereof. The grinding process of the edible parts of vegetables may be carried out by a method known per se or a method equivalent thereto using a general device (e.g., a mixer, a food processor, etc.), or may be carried out manually using a mortar and pestle, etc. The edible parts of vegetables may be subjected to normal pre-treatment (e.g., washing, drying, shredding, etc.) or enzyme treatment, etc. before grinding. In addition, water, etc. may be added to the edible parts of vegetables when grinding (e.g., before grinding, during grinding, etc.). The paste (vegetable paste) obtained by grinding the edible parts of vegetables may be subjected to purification treatment such as filtration (removal of impurities, etc.), sterilization treatment, enzyme treatment, etc. In addition, the concentration, dilution, and drying of the paste obtained by grinding the edible parts of the vegetables can all be carried out by a method known per se or a method equivalent thereto.

Pulverized vegetables (sometimes referred to as "pulverized vegetables" in this specification) refer to powdered or granular materials obtained by freezing and/or drying the edible parts of vegetables and then pulverizing the resulting frozen, dried, or freeze-dried products. The freezing and drying of the edible parts of vegetables may be performed using general equipment by a method known per se or a method equivalent thereto, and the pulverization of the resulting frozen, dried, or freeze-dried products may also be performed using general equipment by a method known per se or a method equivalent thereto. Prior to the freezing and/or drying, the edible parts of vegetables may be subjected to normal pretreatment (e.g., washing, drying, shredding, etc.), enzyme treatment, acid treatment, etc.

In the production of processed vegetable products, other ingredients (e.g., water, sugars, food additives, etc.) may be used in addition to vegetables, as long as they do not impair the objectives of the present invention.

It is important that the processed vegetable products used in the present invention use specific types of vegetables as their raw materials. Specifically, it is important that cabbage, broccoli, or bok choy be used as the raw materials for the processed vegetable products in the present invention, with cabbage and bok choy being preferred, and cabbage being the most preferred from the viewpoint of being particularly excellent in enhancing the seashore aroma. In the present invention, processed vegetable products using cabbage, broccoli, and bok choy as raw materials are respectively referred to as processed cabbage products (e.g., cabbage extract, ground cabbage, ground cabbage, etc.), processed broccoli products (e.g., broccoli extract, ground broccoli, ground broccoli, etc.), and processed bok choy products (e.g., bok choy extract, ground bok choy, ground bok choy, etc.). Each of the processed cabbage products, processed broccoli products, and processed bok choy products may be used alone, or two or more may be used in combination.

The processed vegetables used in the present invention may be commercially available products. For example, processed cabbage, processed broccoli, and processed bok choy may be products commercially available under names such as "cabbage extract," "cabbage extract powder," "broccoli extract," "broccoli extract powder," "bok choy extract," and "bok choy extract powder."

The solid content of (B) (i.e., at least one vegetable processed product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy) contained in the composition of the present invention is preferably 0.0000001% by weight or more, more preferably 0.000001% by weight or more, even more preferably 0.00001% by weight or more, even more preferably 0.00005% by weight or more, and particularly preferably 0.0001% by weight or more, relative to the composition of the present invention. The solid content of (B) contained in the composition of the present invention is preferably 8% by weight or less, more preferably 7.5% by weight or less, even more preferably 7.2% by weight or less, and particularly preferably 6.8% by weight or less, relative to the composition of the present invention.
In the present invention, the solid content of (B) (i.e., at least one processed vegetable product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy) is determined by drying (B) at normal pressure using a conventional method to remove moisture and volatile substances, and measuring the weight of the remaining dried product.

The weight ratio (solid content of (B)/solid content of (A)) of the solid content of (B) (i.e., at least one processed vegetable product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy) contained in the composition of the present invention to the solid content of (A) (i.e., processed oyster product) contained in the composition of the present invention is preferably 0.000001 or more, more preferably 0.00001 or more, even more preferably 0.001 or more, and particularly preferably 0.02 or more, from the viewpoint of suitably improving the oyster-derived aroma. In addition, the weight ratio (solid content of (B)/solid content of (A)) of the solid content of (B) contained in the composition of the present invention to the solid content of (A) contained in the composition of the present invention is preferably 0.3 or less, more preferably 0.28 or less, even more preferably 0.27 or less, and particularly preferably 0.26 or less, from the viewpoint of suitably improving the oyster-derived aroma.

The composition of the present invention may further contain components other than (A) and (B) in addition to (A) (i.e., processed oysters) and (B) (i.e., at least one processed vegetable product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy). The components other than (A) and (B) are not particularly limited as long as they do not impair the object of the present invention, and examples thereof include water, ethanol, starch, sugars, dextrin, etc.

The composition of the present invention may be heated. In the present invention, a composition that may be "heated" means either (1) a composition that is heated (in other words, a heated composition) or (2) a composition that is not heated (in other words, an unheated composition).

As described above, the composition of the present invention may be heated as desired, but from the viewpoint of suitably enhancing the oyster-derived aroma, it is preferable that the composition of the present invention is heated (a heated composition). In one embodiment, when (B) (i.e., at least one vegetable processed product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy) contained in the composition of the present invention contains processed cabbage or processed broccoli, the seaside aroma can be improved and the seasoning of the present invention can have a suitably improved oyster-derived aroma even if the composition of the present invention is not heated (an unheated composition), but when the composition of the present invention is heated, the seasoning of the present invention can have a more suitably improved oyster-derived aroma. In another embodiment, when (B) contained in the composition of the present invention contains processed bok choy, the seasoning of the present invention may not have a sufficiently improved oyster-derived aroma if the composition of the present invention is not heated.

The method for preparing the composition of the present invention includes combining (A) (i.e., a processed oyster product) and (B) (i.e., at least one processed vegetable product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy) to obtain a composition containing (A) and (B). The method for combining (A) and (B) is not particularly limited as long as a composition containing (A) and (B) is obtained, and may be performed by a method known per se or a method equivalent thereto, such as, for example, mixing (A) and (B). In one embodiment, when the composition of the present invention further contains, in addition to (A) and (B), a component other than (A) and (B) (e.g., water, etc.), the timing of combining the component other than (A) and (B) with (A) and/or (B) is not particularly limited, and, for example, when combining (A) and (B), a component other than (A) and (B) may also be combined. Alternatively, (A) and (B) may be combined to obtain a composition containing (A) and (B), and then components other than (A) and (B) may be added to the composition, or a component other than (A) and (B) may be combined in advance with either (A) or (B), and then the other may be combined therewith.

As described above, the composition of the present invention may be heated, and therefore the method for preparing the composition of the present invention may include heating a composition (i.e., a composition comprising (A) and (B)) obtained by combining (A) (i.e., a processed oyster product) and (B) (i.e., at least one processed vegetable product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy). In the present invention, the method "may include heating" means that the method either (1) includes heating or (2) does not include heating.

When the method for preparing the composition of the present invention includes heating a composition containing (A) and (B), the pH of the composition when heated is, from the viewpoints of suitable improvement of the oyster-derived aroma and industrial suitability, preferably 2 or more, more preferably 2.5 or more, even more preferably 4 or more, and particularly preferably 6 or more. Furthermore, from the viewpoints of suitable improvement of the oyster-derived aroma and industrial suitability, the pH of the composition when heated is preferably 8 or less, more preferably 7.5 or less. For example, the pH of the composition when heated is preferably 2 to 8, more preferably 2.5 to 8, even more preferably 4 to 7.5, and particularly preferably 6 to 7.5.
In the present invention, the pH of the composition of the present invention "when heated" is determined by measuring the composition of the present invention at room temperature (20°C) immediately before heating, and is not measured while the composition of the present invention is being heated.
The method for adjusting the pH of the composition of the present invention is not particularly limited as long as it does not impair the object of the present invention, and the pH of the composition of the present invention can be adjusted by a method known per se or a method similar thereto.

When the method for preparing the composition of the present invention includes heating a composition containing (A) and (B), the heating temperature of the composition is preferably 40°C or higher, more preferably 45°C or higher, even more preferably 55°C or higher, and particularly preferably 60°C or higher, from the viewpoint of suitably improving the oyster-derived aroma. Also, the heating temperature of the composition containing (A) and (B) is preferably 130°C or lower, more preferably 125°C or lower, even more preferably 115°C or lower, and particularly preferably 110°C or lower, from the viewpoint of suitably improving the oyster-derived aroma. For example, the heating temperature of the composition containing (A) and (B) is preferably 40 to 130°C, more preferably 45 to 125°C, even more preferably 55 to 115°C, and particularly preferably 60 to 110°C.

When the method for preparing the composition of the present invention includes heating a composition containing (A) and (B), the heating time of the composition is preferably 10 minutes or more, more preferably 20 minutes or more, even more preferably 80 minutes or more, and particularly preferably 100 minutes or more, from the viewpoint of suitably improving the oyster-derived aroma. Also, the heating time of the composition containing (A) and (B) is preferably 960 minutes or less, more preferably 720 minutes or less, even more preferably 360 minutes or less, and particularly preferably 260 minutes or less, from the viewpoint of suitably improving the oyster-derived aroma. For example, the heating time of the composition containing (A) and (B) is preferably 10 to 960 minutes, more preferably 20 to 720 minutes, even more preferably 80 to 360 minutes, and particularly preferably 100 to 260 minutes.

When the method for preparing the composition of the present invention includes heating a composition containing (A) and (B), it is preferable to adjust the heating time of the composition according to the pH and heating temperature of the composition during heating, from the viewpoints of suitable improvement of the oyster-derived aroma and industrial suitability.
Specifically, when the pH of a composition containing (1-i) (A) and (B) during heating is 2 or more and less than 4, and the heating temperature of the composition is 40° C. or more and less than 60° C., the heating time of the composition is preferably 10 minutes or more and 260 minutes or less, more preferably 20 minutes or more and 250 minutes or less, and particularly preferably 20 minutes or more and 200 minutes or less.
(1-ii) When the pH of a composition containing (A) and (B) during heating is 2 or more and less than 4, and the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is preferably 10 minutes or more and 200 minutes or less, and more preferably 20 minutes or more and 190 minutes or less.
(1-iii) When the pH of a composition containing (A) and (B) during heating is 2 or more and less than 4, and the heating temperature of the composition is 80° C. or more and 130° C. or less (preferably 80° C. or more and 110° C. or less), the heating time of the composition is preferably 10 minutes or more and 80 minutes or less, more preferably 20 minutes or more and 70 minutes or less, and particularly preferably 20 minutes or more and 40 minutes or less.
(2-i) When the pH of a composition containing (A) and (B) during heating is 4 or more and less than 6, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is preferably 10 minutes or more, and more preferably 20 minutes or more and 360 minutes or less.
(2-ii) When the pH of a composition containing (A) and (B) during heating is 4 or more and less than 6, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is preferably 10 minutes or more and 260 minutes or less, and more preferably 20 minutes or more and 250 minutes or less.
(2-iii) When the pH of a composition containing (A) and (B) during heating is 4 or more and less than 6, and the heating temperature of the composition is 110° C. or more and 130° C. or less, the heating time of the composition is preferably 10 minutes or more and 200 minutes or less, and more preferably 20 minutes or more and 190 minutes or less.
(3-i) When the pH of a composition containing (A) and (B) during heating is 6 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is preferably 10 minutes or more, and more preferably 20 minutes or more and 360 minutes or less.
(3-ii) When the pH of a composition containing (A) and (B) during heating is 6 or more and 8 or less, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is preferably 10 minutes or more and 200 minutes or less, and more preferably 20 minutes or more and 190 minutes or less.
(3-iii) When the pH of a composition containing (A) and (B) during heating is 6 or more and 8 or less, and the heating temperature of the composition is 110° C. or more and 130° C. or less, the heating time of the composition is preferably 10 minutes or more and 80 minutes or less, more preferably 20 minutes or more and 70 minutes or less, and particularly preferably 20 minutes or more and 40 minutes or less.

When the method for preparing the composition of the present invention includes heating a composition containing (A) and (B), the seashore aroma is particularly effectively improved and the oyster-derived aroma can be more suitably improved. Therefore, the pH of the composition containing (A) and (B) during heating is preferably 6 or more and 8 or less (more preferably 6.5 or more and 7.5 or less), and the heating temperature of the composition containing (A) and (B) is preferably 60° C. or more and 110° C. or less (more preferably 65° C. or more and 105° C. or less);
(i) when the heating temperature of the composition containing (A) and (B) is 60° C. or more and less than 80° C. (preferably 65° C. or more and less than 80° C.), the heating time of the composition is preferably 220 minutes or more, more preferably 230 minutes or more and 360 minutes or less,
(ii) When the heating temperature of the composition containing (A) and (B) is 80° C. or more and 110° C. or less (preferably 80° C. or more and 105° C. or less), the heating time of the composition is preferably 100 minutes or more and 200 minutes or less, more preferably 110 minutes or more and 190 minutes or less.

The composition containing (A) and (B) may be heated using any equipment or device (e.g., oil bath, water bath, etc.) as long as the heating temperature and heating time can be set within the above-mentioned ranges.

The method for preparing the composition of the present invention may further include other steps (e.g., a cooling step, a sterilization step, etc.) in addition to combining (A) (i.e., a processed oyster product) and (B) (i.e., at least one processed vegetable product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy), and heating the resulting composition containing (A) and (B) as necessary, so long as the object of the present invention is not impaired.

The seasoning of the present invention may consist of only the composition of the present invention, but may contain, in addition to the composition of the present invention, ingredients other than the composition of the present invention. The ingredients other than the composition of the present invention that the seasoning of the present invention may contain are not particularly limited as long as they do not impair the object of the present invention, and examples of such ingredients include salt, sugars (e.g., sucrose, glucose, fructose, lactose, starch syrup, fructose glucose liquid sugar, dextrin, starch, etc.), extracts of seaweed (e.g., kelp, wakame, etc.), extracts of mushrooms (e.g., matsutake, shiitake, shimeji, etc.), extracts of seafood (e.g., bonito, mackerel, horse mackerel, sardines, shrimp, scallops, etc.), extracts of livestock meat (e.g., beef, pork, chicken, etc.), protein hydrolysates, vitamins (e.g., vitamin A, vitamin _B1 , vitamin _B2 , vitamin _B6 , etc.), and the like. , vitamin C, vitamin D, vitamin E, vitamin K, etc.), minerals (e.g., magnesium, zinc, iron, sodium, potassium, selenium, etc.), amino acids (e.g., alanine, isoleucine, tryptophan, threonine, valine, lysine, etc.), soy sauce (e.g., dark soy sauce, light soy sauce, white soy sauce, distilled soy sauce, re-brewed soy sauce, returned soy sauce, etc.), yeast extract, umami seasonings (e.g., amino acid seasonings such as sodium glutamate, sodium aspartate, alanine, glycine, etc.; nucleic acid seasonings such as disodium inosinate, disodium guanylate, etc.; organic acid seasonings such as sodium succinate, disodium succinate, etc.) , sweeteners (e.g., aspartame, disodium glycyrrhizinate, saccharin, etc.), acidulants (e.g., citric acid, succinic acid, acetic acid, sodium acetate, malic acid, etc.), bittering agents (e.g., caffeine, naringin, wormwood extract, etc.), spices (e.g., oregano, pepper, sage, thyme, rosemary, garlic, laurel, clove, etc.), thickening stabilizers (e.g., gum arabic, guar gum, xanthan gum, etc.), antioxidants (e.g., mixed vitamin E, sodium erythorbate, etc.), preservatives (e.g., sodium benzoate, sorbic acid, etc.), coloring agents (e.g., gardenia yellow, red No. 2, etc.), flavorings, etc. The seasoning of the present invention may contain one or more of these components.

The content of the composition of the present invention in the seasoning of the present invention is not particularly limited, but is usually 1% by weight or more, preferably 10% by weight or more, more preferably 50% by weight or more, and particularly preferably 90% by weight or more, based on the seasoning of the present invention. The content of the composition of the present invention in the seasoning of the present invention may be 100% by weight or less, based on the seasoning of the present invention, but may be 99% by weight or less. For example, the content of the composition of the present invention in the seasoning of the present invention is usually 1 to 100% by weight, preferably 10 to 100% by weight, more preferably 50 to 99% by weight, and particularly preferably 90 to 99% by weight, based on the seasoning of the present invention.

The form and type of the seasoning of the present invention are not particularly limited as long as they do not impair the object of the present invention. The form of the seasoning of the present invention may be, for example, a solid form (including powder, granules, etc.), a semi-solid form, a liquid form, etc. In addition, the types of seasoning of the present invention include, for example, sauce, stock, soy sauce, sauce, soup, etc., but are not limited to these.

The method for producing the seasoning of the present invention is not particularly limited except for using the composition of the present invention, and the seasoning of the present invention can be produced by a method conventionally used in the field of seasonings depending on the form and type of the seasoning, etc.

The seasoning of the present invention can suitably have an improved oyster-derived aroma. In particular, according to the present invention, among the aromas constituting the oyster-derived aroma, the seashore aroma can be particularly improved, and the seasoning of the present invention can preferably have an improved seashore aroma. More preferably, the seasoning of the present invention can have an improved seashore aroma without imparting an off-flavor. Particularly preferably, the seasoning of the present invention can have an improved seashore aroma in good balance with caramel aroma and roasted aroma without imparting an off-flavor.
In the present invention, the "oyster-derived aroma" possessed by the seasoning of the present invention refers to an aroma derived from the processed oysters contained in the seasoning of the present invention, and more specifically, is composed of a seashore aroma, a caramel aroma, a roasted aroma, a fishy aroma (an ammonia-like aroma specific to raw marine fish), a metallic aroma (a metal-like aroma), a fruity aroma (a sweet fruit-like aroma), a soy sauce aroma (an unburnt soy sauce-like aroma), and the like (i.e., a layered mixture of these aromas and flavors).
In the present invention, the "ocean scent" refers to the pleasant scent that is particularly noticeable in seaweed freshly harvested from the sea and in seaweed before drying.
In the present invention, the "caramel aroma" refers to the sweet aroma that is prominently felt in caramel and brown sugar.
In the present invention, the term "roasted aroma" refers to the aroma that is felt when sugars and proteins are roasted without burning them.
In the present invention, "off-flavor" refers to a flavor that does not resemble oysters, such as sourness, saltiness, bitterness, the flavor of burnt crustaceans, the flavor of barbecue sauce, a deep-roasted coffee aroma, a pickled odor, and the like.
In the present invention, "improving" the oyster-derived aroma (e.g., seashore aroma, etc.) means that the oyster-derived aroma becomes stronger. The presence and intensity of the oyster-derived aroma and off-flavor can be evaluated by sensory evaluation by a specialist panel (e.g., the sensory evaluation shown in the Examples described later).
In the present invention, the phrase "the sea aroma is enhanced in a good balance with the caramel aroma and roasted aroma" means that the sea aroma is enhanced without the caramel aroma and roasted aroma being too strong compared to the sea aroma.
In this specification, the terms "aroma" and "aroma" are used synonymously, and both are concepts that include both orthonasal aroma (the aroma that can be sensed directly through the nose without eating food, the so-called "tip of the nose aroma") and retronasal aroma (the aroma that passes from the throat or oral cavity to the nose when eating food, the so-called "mouth aroma").

The food in which the seasoning of the present invention is used may be any food to which it is desired to impart an oyster-derived aroma, and specific examples include stir-fried dishes such as stir-fried meat and vegetables, green pepper and pork, fried noodles, fried rice, gapao rice, twice-cooked pork, and sisig; stews and boiled dishes such as curry, oden, adobo, and humba; grilled dishes such as pan-fried dumplings; fried dishes such as karaage; steamed dishes such as shumai; parboiled vegetables, rice with raw egg on top, and dipping sauces, but are not limited to these.

The present invention also provides a method for improving the aroma of a seasoning containing processed oyster products (sometimes referred to as the "method of the present invention" in this specification).

The method of the present invention comprises combining (A) a processed oyster product and (B) at least one processed vegetable product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy to obtain a composition containing (A) and (B). The (A) processed oyster product and (B) at least one processed vegetable product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy used in the method of the present invention are the same as those contained in the composition of the present invention described above.

In the method of the present invention, the method of combining (A) (i.e., a processed oyster product) and (B) (i.e., at least one processed vegetable product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy) is not particularly limited as long as a composition containing (A) and (B) is obtained, and can be carried out in the same manner as the method of combining (A) and (B) in the above-mentioned method of preparing the composition of the present invention.

The method of the present invention may include heating a composition (i.e., a composition comprising (A) and (B)) obtained by combining (A) (i.e., a processed oyster product) and (B) (i.e., at least one processed vegetable product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy).

When the method of the present invention includes heating a composition containing (A) and (B), the pH, heating temperature, and heating time of the composition when heated are the same as those of the method of preparing a composition of the present invention described above when the method includes heating a composition containing (A) and (B), and the preferred ranges are also the same.

The method of the present invention may further include other steps in addition to combining (A) (i.e., processed oysters) and (B) (i.e., at least one processed vegetable product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy), and optionally heating the resulting composition containing (A) and (B), as long as the steps do not impair the object of the present invention.

The method of the present invention can suitably improve the aroma (oyster-derived aroma) of a seasoning containing an oyster processed product. In detail, according to the present invention, among the aromas constituting the oyster-derived aroma, the seaside aroma can be particularly improved, and the method of the present invention can preferably improve the seaside aroma of a seasoning containing an oyster processed product. Thus, in one embodiment, the method of the present invention can be a method for improving the seaside aroma of a seasoning containing an oyster processed product. More preferably, the method of the present invention can improve the seaside aroma of a seasoning containing an oyster processed product without imparting an unusual flavor. The seasoning of the present invention can particularly preferably improve the seaside aroma of a seasoning containing an oyster processed product in a well-balanced manner with the caramel aroma and roasted aroma without imparting an unusual flavor.

The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples. In the present specification, "%" means "% by weight" unless otherwise specified.
In addition, all of the raw materials used in the following examples are commercially available for food use unless otherwise specified. Natural water that had been filtered was used.

<Test 1>
(Production of processed komatsuna products)
After washing, the komatsuna was cut to a width (about 3 cm) that could fit into a mixer. 1200 g of the cut komatsuna was placed in a mixer ("Robocoupe Food Processor", model: RM-3200VD, manufactured by FMI Co., Ltd.) together with 240 g of water (20% by weight of the komatsuna), and mixed several times (about 1 minute in total). The resulting paste was filtered through a filter cloth to obtain 1232.4 g of komatsuna juice. The juice was placed in a pot over low heat, and once it boiled, the heat was turned off and the sediment was removed with a sieve. The juice (1085.2 g) after removing the sediment was boiled down again in a pot over low heat to obtain 71.63 g of liquid komatsuna processed product (concentration ratio: 15.2).

(Production of processed bok choy products)
After washing the bok choy, it was cut to a width (about 3 cm) that could fit into a mixer. 1200 g of the cut bok choy was placed in a mixer ("Robocoupe Food Processor" manufactured by FMI Co., Ltd., model: RM-3200VD) together with 240 g of water (20% by weight of bok choy) and mixed several times (about 1 minute in total). The resulting paste was filtered through a filter cloth to obtain 929 g of bok choy juice. The juice was placed in a pot over low heat, and once it boiled, the heat was turned off and the sediment was removed with a sieve. The juice (533.8 g) after removing the sediment was boiled down again in a pot over low heat to obtain 34.9 g of liquid bok choy processed product (concentration ratio: 15.3).

(Production of processed cabbage products)
After washing the cabbage, it was cut to a width (about 3 cm) that could fit into a blender. 1800 g of the cut cabbage was placed in a blender ("Robocoupe Food Processor" manufactured by FMI Co., Ltd., model: RM-3200VD) together with 360 g of water (20% by weight of the cabbage), and mixed several times (about 1 minute in total). The resulting paste was filtered through a filter cloth to obtain 1305 g of cabbage juice. The juice was placed in a pot over low heat, and once it boiled, the heat was turned off and the sediment was removed with a sieve. The juice (1180.2 g) after removing the sediment was boiled again in a pot over low heat to obtain 79.6 g of liquid cabbage processed product (concentration ratio: 14.8).

(Production of broccoli processed products)
After washing, the broccoli was cut to a width (approximately 3 cm) that could fit into a mixer. 1600 g of the cut broccoli was placed in a mixer ("Robocoupe Food Processor", model: RM-3200VD, manufactured by FMI Co., Ltd.) together with 640 g of water (40% by weight based on the broccoli) and mixed in the mixer several times (for a total of approximately 1 minute). The resulting paste was filtered through a filter cloth to obtain 900.4 g of squeezed broccoli juice. The squeezed juice was placed in a pot over low heat, and once it boiled, the heat was turned off and the sediment was removed with a sieve. The squeezed juice (706.7 g) after removing the sediment was boiled again in a pot over low heat to obtain 47.4 g of liquid processed broccoli (concentration ratio: 14.9).

(Production of processed mizuna)
After washing the mizuna, it was cut to a width (about 3 cm) that could fit into a mixer. 691 g of the cut mizuna was placed in a mixer ("Robocoupe Food Processor" manufactured by FMI Co., Ltd., model: RM-3200VD) together with 138.2 g of water (20% by weight based on the mizuna) and mixed several times (about 1 minute in total). The resulting paste was filtered through a filter cloth to obtain 871.3 g of mizuna juice. The juice was placed in a pot over low heat, and once it boiled, the heat was turned off and the sediment was removed with a sieve. The juice (663.3 g) after removing the sediment was boiled down again in a pot over low heat to obtain 56.6 g of liquid mizuna processed product (concentration ratio: 11.7).

<Test 2>
The Brix of each of the processed vegetables produced in Test 1 (processed cabbage, processed komatsuna, processed mizuna, processed bok choy, processed broccoli) and the commercially available processed vegetables shown in Table 1 below (processed cabbage, processed Chinese cabbage, processed onion, processed dried tomato) was measured at 20°C using a digital saccharometer (Pocket Sugar Content Meter PAL-S manufactured by Atago Co., Ltd.). The Brix of the other processed vegetables was diluted with water to a Brix of 17.6, matching that of the komatsuna processed product, which had the lowest Brix (Brix: 17.6) (the dilution ratio for each processed vegetable is shown in Table 1 below).

The test samples were prepared by mixing each vegetable product or water after Brix adjustment with commercially available oyster products (oyster extract, solid content: 33.5% by weight) in the ratios shown in Table 2 below. Three test samples were prepared for each test, with each sample weighing 20 g. The pH of the test samples was approximately 5.

Each test sample prepared in triplicate was subjected to the sensory evaluation described below in accordance with (1) to (3) below.
(1) Of each test sample prepared in triplicate, one was used as is (without pH adjustment or heating) for the sensory evaluation described below.
(2) One of the three test samples was heated at 100° C. for 2.5 hours and subjected to the sensory evaluation described below. The heating time was started when the temperature of the test sample reached 97° C.
(3) One of the three test samples was adjusted to pH 7 using an aqueous sodium hydroxide solution ("27% sodium hydroxide solution" manufactured by Takasugi Pharmaceutical Co., Ltd.) and then heated at 100° C. for 2.5 hours. After heating, each test sample was adjusted to pH 5 using an aqueous hydrochloric acid solution ("35% hydrochloric acid" manufactured by Junsei Chemical Co., Ltd.) and subjected to the sensory evaluation described below.
The amounts of the aqueous sodium hydroxide solution and the aqueous hydrochloric acid solution added to each test sample (20 g) for pH adjustment are shown in Table 3 below.

A sensory evaluation was carried out on the oyster-derived aroma of each of the test samples (1) to (3) above. The sensory evaluation was carried out by adding 100 mL of hot water (65°C) to 5 g of each test sample, and evaluating the oyster-derived aroma (seashore aroma, caramel aroma, roasted aroma) in accordance with the following scale by a panel of three or more trained experts in a consensus evaluation. Here, for the "control" in the following scale, a test sample prepared by mixing water with a commercially available processed oyster product, which was not subjected to pH adjustment or heating (above (1)), was used.
[Aroma evaluation scale]
+++: Very strong compared to the control ++: Strong compared to the control +: Slightly strong compared to the control -: Equivalent to the control or weak compared to the control

The results are shown in Table 4 below.

As shown in Table 4, it was confirmed that the test samples prepared using processed cabbage had an improved seaside aroma, which constitutes the aroma derived from processed oysters, both when unheated and when heated. Furthermore, the caramel aroma and roasted aroma in the test samples were not too strong compared to the seaside aroma, that is, the seaside aroma in the test samples was improved in a well-balanced manner with the caramel aroma and roasted aroma.
It was confirmed that the test sample prepared using the processed bok choy had an improved seashore aroma in a well-balanced manner with the caramel aroma and roasted aroma when heated.
The test samples prepared using the processed broccoli, like the test samples using the processed cabbage, were confirmed to have an improved, balanced seashore aroma with caramel and roasted aromas, both when unheated and when heated, but tended to have a broccoli flavor or shrimp-like flavor.
When comparing the test sample prepared using processed cabbage, the test sample prepared using processed bok choy, and the test sample prepared using processed broccoli, the test sample prepared using processed cabbage had the most favorably improved oyster-derived aroma.
On the other hand, the test samples prepared using processed komatsuna, processed mizuna, processed Chinese cabbage, processed onion or processed dried tomatoes did not have an improved seaweed aroma, regardless of whether they were heated or not.

<Test 3>
(Composition of Test Area 1)
A commercially available processed oyster product (oyster extract, solid content: 33.5% by weight) and a commercially available processed cabbage product (cabbage extract, solid content: 57.6% by weight) were mixed in the formulation shown in Table 5 below to prepare a composition for test group 1.

(Compositions of Test Areas 2 to 11)
A commercially available processed oyster product (oyster extract, solid content: 33.5% by weight), a commercially available processed cabbage product (cabbage extract, solid content: 57.6% by weight), and water were mixed according to the formulation shown in Table 5 below to prepare compositions for test plots 2 to 11, respectively.

(Composition of Test Area 12)
A commercially available oyster processed product (oyster extract, solid content: 33.5% by weight) and water were mixed according to the formulation shown in Table 5 below to prepare a composition for test area 12.

The ratio of the solid content of the processed cabbage product and the solid content of the processed oyster product for the compositions of test plots 1 to 11, as well as the weight ratio of the solid content of the processed cabbage product to the solid content of the processed oyster product, are shown in Table 6 below.

The compositions in test plots 1 to 12 were each heated at 100°C for 2.5 hours and subjected to the sensory evaluation described below.

A sensory evaluation was carried out on the oyster-derived aroma of the compositions of test plots 1 to 12 after heating. The sensory evaluation was carried out by adding 100 mL of hot water (65°C) to 5 g of each composition, and evaluating the oyster-derived aroma (seashore aroma, caramel aroma, roasted aroma) in accordance with the following scale by a panel of three trained experts in a consensus manner. Here, the composition of test plot 12 after heating was used as the "control" in the following scale.
[Evaluation scale for oyster-derived aroma]
+++: Very strong compared to the control ++: Strong compared to the control +: Slightly strong compared to the control -: Equivalent to the control or weak compared to the control

The results are shown in Table 7 below.

As shown in Table 7, it was confirmed that the compositions of Test Plots 3 to 11 had an improved seashore aroma, which constitutes the aroma derived from processed oyster products. Furthermore, the caramel aroma and roasted aroma in the compositions of Test Plots 3 to 11 were not too strong compared to the seashore aroma, that is, the seashore aroma in these compositions was improved in a well-balanced manner with the caramel aroma and roasted aroma.
The compositions of test plots 1 and 2 had an improved seashore aroma in a well-balanced manner with the caramel aroma and roasted aroma, but also had a strong pickle odor (the odor of cabbage itself).

<Test 4>
Test Compositions
A test composition was prepared by mixing a commercially available processed oyster product (oyster extract, solid content: 33.5% by weight), a commercially available processed cabbage product (cabbage extract, solid content: 57.6% by weight), and water according to the formulation shown in Table 8 below.

(Target Composition)
A target composition was prepared by mixing a commercially available oyster processed product (oyster extract, solid content: 33.5% by weight) and water according to the formulation shown in Table 8 below.

The test compositions were subjected to the below-described sensory evaluation under the following conditions 1 to 91.
Condition 1
The test compositions were subjected to the below-described sensory evaluation as they were (without pH adjustment or heating).
Conditions 2 to 19
The test compositions were either adjusted to pH 3 or 7 without pH adjustment (pH 5) or with an aqueous hydrochloric acid solution (35% hydrochloric acid, manufactured by Junsei Chemical Co., Ltd.) or an aqueous sodium hydroxide solution (27% sodium hydroxide solution, manufactured by Takasugi Pharmaceutical Co., Ltd.), transferred to a vial, and heated in an oil bath at 50°C for 30, 60, 120, 180, 240, or 300 minutes with the cap open (a screw cap was placed on the vial and left loose without closing it). Each composition after heating was adjusted to pH 5 and subjected to the sensory evaluation described below. The heating time was started when the temperature of the test composition reached 47°C.
Conditions 20 to 37
The test compositions were either left at pH 5 without pH adjustment or adjusted to pH 3 or 7 using an aqueous hydrochloric acid solution (35% hydrochloric acid, manufactured by Junsei Chemical Co., Ltd.) or an aqueous sodium hydroxide solution (27% sodium hydroxide solution, manufactured by Takasugi Pharmaceutical Co., Ltd.), transferred to a vial, and heated at 70°C in an oil bath with the cap open for 30, 60, 120, 180, 240, or 300 minutes. The pH of each composition after heating was adjusted to 5 and subjected to the sensory evaluation described below. The heating time was started when the temperature of the test composition reached 67°C.
Conditions 38 to 55
The test compositions were either left at pH 5 without pH adjustment or adjusted to pH 3 or 7 using an aqueous hydrochloric acid solution (35% hydrochloric acid, manufactured by Junsei Chemical Co., Ltd.) or an aqueous sodium hydroxide solution (27% sodium hydroxide solution, manufactured by Takasugi Pharmaceutical Co., Ltd.), transferred to a vial, and heated at 90°C in an oil bath with the cap open for 30, 60, 120, 180, 240, or 300 minutes. After heating, the pH of each composition was adjusted to 5 and subjected to the sensory evaluation described below. The heating time was started when the temperature of the test composition reached 87°C.
Conditions 56 to 73
The test compositions were either left at pH 5 without pH adjustment or adjusted to pH 3 or 7 using an aqueous hydrochloric acid solution (35% hydrochloric acid, manufactured by Junsei Chemical Co., Ltd.) or an aqueous sodium hydroxide solution (27% sodium hydroxide solution, manufactured by Takasugi Pharmaceutical Co., Ltd.), transferred to a vial, and heated at 100°C in an oil bath with the cap open for 30, 60, 120, 180, 240, or 300 minutes. After heating, the pH of each composition was adjusted to 5 and subjected to the sensory evaluation described below. The heating time was started when the temperature of the test composition reached 97°C.
Conditions 74 to 91
The test compositions were either left at pH 5 without pH adjustment or adjusted to pH 3 or 7 using an aqueous hydrochloric acid solution (35% hydrochloric acid, manufactured by Junsei Chemical Co., Ltd.) or an aqueous sodium hydroxide solution (27% sodium hydroxide solution, manufactured by Takasugi Pharmaceutical Co., Ltd.), and then transferred to a pressure-resistant vial and heated at 120°C in an oil bath for 30, 60, 120, 180, 240, or 300 minutes with the lid closed and sealed. The pH of each composition after heating was adjusted to 5 and subjected to the sensory evaluation described below. The heating time was started when the pressure-resistant vial was placed in an oil bath set at 120°C.

A sensory evaluation was carried out on the oyster-derived aroma of each of the test compositions under the above conditions 1 to 91. The sensory evaluation was carried out by adding 100 mL of hot water (65 g) to 5 g of each test composition, and evaluating the oyster-derived aroma (seashore aroma, caramel aroma, roasted aroma) in accordance with the following scale by a panel of three or four trained experts in a consensus manner. Here, for the "control" in the following scale, a subject composition was used that was heated at 100°C for 150 minutes without pH adjustment (pH 5).
[Aroma evaluation scale]
+++: Very strong compared to the control ++: Strong compared to the control +: Slightly strong compared to the control -: Equivalent to the control or weak compared to the control

The results are shown in Tables 9 to 14. The "acceptability" shown in Tables 9 to 14 was determined based on the following criteria.
[Acceptability criteria]
⊚: Very favorable The evaluation result of the seashore aroma was "+++", and no off-flavors (flavors not reminiscent of oysters) were detected.
◯: Good The evaluation result of the seaside aroma is "++" or "+" and there is no off-flavor. However, when the evaluation result of the seaside aroma is "+", the evaluation results of the caramel aroma and roasted aroma are not "+++".
×: Outside the acceptable range One or more of the following (a) to (c) applies.
(a) An unusual flavor is detected.
(b) The evaluation result of the scent of the seashore is “-”.
(c) The evaluation result of the seashore aroma is "+", but the evaluation result of the caramel aroma or roasted aroma is "+++" (the caramel aroma or roasted aroma is too strong compared to the seashore aroma, and the balance between the seashore aroma and the caramel aroma or roasted aroma is lost).

Tables 15 to 17 below summarize the relationship between the pH, heating temperature, and heating time during heating for conditions 2 to 91 and the acceptability shown in Tables 9 to 14.

As shown in Tables 9 to 17, it was confirmed that the test compositions containing processed oysters and processed cabbage, whether unheated or heated, did not impart any off-flavors, and the seaside aroma that constitutes the aroma derived from processed oysters could be improved in a well-balanced manner with the caramel aroma and roasted aroma. In particular, it was confirmed that by heating under specified conditions, the seaside aroma became stronger and could be very pleasant.

<Test 5>
A test composition was prepared by mixing a commercially available processed oyster product (oyster extract, solid content: 33.5 wt%), a commercially available processed cabbage product (cabbage extract, solid content: 57.6 wt%), and water in the formulation shown in Table 8. The test composition was then transferred to a vial without pH adjustment (pH 5), and heated at 70°C for 900 minutes in an oil bath with the lid open. The heating time was started when the temperature of the test composition reached 67°C.
After heating, the test compositions were subjected to a sensory evaluation for the oyster-derived aroma in the same manner as in Test 3. The results are shown in Table 18 below.

As shown in Table 18, the test composition containing processed oysters and processed cabbage did not impart any off-flavors even when heated for 900 minutes, and it was confirmed that the seashore aroma that constitutes the aroma derived from processed oysters could be improved in a well-balanced manner with the caramel aroma and roasted aroma.

These test results suggest that the seaside aroma that constitutes the aroma derived from oyster processed products can be improved by combining oyster processed products with at least one processed vegetable product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy. It also suggests that the seaside aroma that constitutes the aroma derived from oyster processed products can be more effectively improved by heating a composition obtained by combining oyster processed products with at least one processed vegetable product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy (i.e., a composition containing oyster processed products and at least one processed vegetable product selected from the group consisting of processed cabbage, processed broccoli, and processed bok choy).

According to the present invention, a seasoning containing a processed oyster product is provided. The seasoning of the present invention can suitably have an improved oyster-derived aroma. The seasoning of the present invention can preferably have an improved seashore aroma. More preferably, the seasoning of the present invention can have an improved seashore aroma without imparting an off-flavor. The seasoning of the present invention can particularly preferably have an improved seashore aroma in good balance with caramel aroma and roasted aroma without imparting an off-flavor.
The present invention also provides a method for producing a seasoning containing a processed oyster product. The production method of the present invention can suitably produce a seasoning having an improved oyster-derived aroma. The production method of the present invention can preferably produce a seasoning having an improved seashore aroma. The production method of the present invention can more preferably produce a seasoning having an improved seashore aroma without imparting an unusual flavor. The production method of the present invention can particularly preferably produce a seasoning having an improved seashore aroma in a good balance with caramel aroma and roasted aroma without imparting an unusual flavor.
The present invention also provides a method for improving the aroma of a seasoning containing processed oyster products. The method of the present invention can preferably improve the seaside aroma of a seasoning containing processed oyster products. More preferably, the method of the present invention can improve the seaside aroma of a seasoning containing processed oyster products without imparting an unusual flavor. The method of the present invention can particularly preferably improve the seaside aroma of a seasoning containing processed oyster products in a well-balanced manner with caramel aroma and roasted aroma without imparting an unusual flavor.

This application is based on patent application No. 2022-201318 filed in Japan (filing date: December 16, 2022), the contents of which are incorporated in their entirety into this specification.

Claims

A seasoning comprising a composition comprising (A) a processed oyster product, and (B) at least one processed vegetable product selected from the group consisting of a processed cabbage product, a processed broccoli product, and a processed bok choy product, which may be heated,
However, when (B) contains a processed bok choy product, the composition is heated.
The seasoning according to claim 1, wherein (B) contains processed cabbage and the composition is heated.
The seasoning according to claim 1 or 2, wherein the weight ratio of the solid content of (B) to the solid content of (A) is 0.000001 or more and 0.3 or less.
A method for producing a seasoning, comprising combining (A) a processed oyster product and (B) at least one processed vegetable product selected from the group consisting of a processed cabbage product, a processed broccoli product, and a processed bok choy product, and optionally comprising heating a composition comprising (A) and (B),
However, when (B) contains a processed bok choy product, the production method includes heating the composition.
The method of claim 4, wherein (B) includes processed cabbage and the method includes heating the composition.
The method of claim 4 or 5, wherein the weight ratio of the solid content of (B) to the solid content of (A) is 0.000001 or more and 0.3 or less.
The pH of the composition during heating is 2 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and 130° C. or less,
(1-i) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 40° C. or more and less than 60° C., the heating time of the composition is 10 minutes or more and 260 minutes or less,
(1-ii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is 10 minutes or more and 200 minutes or less,
(1-iii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 80° C. or more and 130° C. or less, the heating time of the composition is 10 minutes or more and 80 minutes or less;
(2-i) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 10 minutes or more;
(2-ii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 10 minutes or more and 260 minutes or less,
(2-iii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 110° C. or more and 130° C. or less, the heating time of the composition is 10 minutes or more and 200 minutes or less;
(3-i) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 10 minutes or more;
(3-ii) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 10 minutes or more and 200 minutes or less;
(3-iii) The method according to claim 4 or 5, wherein when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 110° C. or more and 130° C. or less, the heating time of the composition is 10 minutes or more and 80 minutes or less.
The pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 60° C. or more and 110° C. or less,
(i) when the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is 220 minutes or more;
(ii) The method according to claim 4 or 5, wherein when the heating temperature of the composition is 80° C. or more and 110° C. or less, the heating time of the composition is 100 minutes or more and 200 minutes or less.
A method for improving the aroma of a seasoning containing a processed oyster product, comprising combining (A) a processed oyster product with (B) at least one processed vegetable product selected from the group consisting of a processed cabbage product, a processed broccoli product, and a processed bok choy product, and optionally comprising heating a composition containing (A) and (B),
However, when (B) comprises a processed bok choy product, the method comprises heating the composition.
The method of claim 9, wherein (B) comprises processed cabbage and the method comprises heating the composition.
The method according to claim 9 or 10, wherein the weight ratio of the solid content of (B) to the solid content of (A) is 0.000001 or more and 0.3 or less.
The pH of the composition during heating is 2 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and 130° C. or less,
(1-i) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 40° C. or more and less than 60° C., the heating time of the composition is 10 minutes or more and 260 minutes or less,
(1-ii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is 10 minutes or more and 200 minutes or less,
(1-iii) when the pH of the composition during heating is 2 or more and less than 4, and the heating temperature of the composition is 80° C. or more and 130° C. or less, the heating time of the composition is 10 minutes or more and 80 minutes or less;
(2-i) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 10 minutes or more;
(2-ii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 10 minutes or more and 260 minutes or less,
(2-iii) when the pH of the composition during heating is 4 or more and less than 6, and the heating temperature of the composition is 110° C. or more and 130° C. or less, the heating time of the composition is 10 minutes or more and 200 minutes or less;
(3-i) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 40° C. or more and less than 95° C., the heating time of the composition is 10 minutes or more;
(3-ii) when the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 95° C. or more and less than 110° C., the heating time of the composition is 10 minutes or more and 200 minutes or less;
(3-iii) The method according to claim 9 or 10, wherein the pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 110° C. or more and 130° C. or less, and the heating time of the composition is 10 minutes or more and 80 minutes or less.
The pH of the composition during heating is 6 or more and 8 or less, and the heating temperature of the composition is 60° C. or more and 110° C. or less,
(i) when the heating temperature of the composition is 60° C. or more and less than 80° C., the heating time of the composition is 220 minutes or more;
(ii) The method according to claim 9 or 10, wherein when the heating temperature of the composition is 80° C. or more and 110° C. or less, the heating time of the composition is 100 minutes or more and 200 minutes or less.
The method according to claim 9 or 10, wherein the method is a method for enhancing the seashore aroma of a seasoning containing processed oyster products.