PROBLEM TO BE SOLVED: To suppress the peculiar stuffy odor and offensive taste of dried fish extract due to its retort treatment (heating under pressure in a sealed-in vessel ) or long-time heating treatment in an open system.SOLUTION: A method for producing a seasoning composition is provided, comprising (A) the step of extraction treatment of a mixture of dried fish 0.01-1,000 pts.wt. of one or more of materials selected from soy sauce, mirin (a kind of sweet seasoning), miso (fermented soybean paste), fish soy sauce, yeast extract and protein hydrolyzate based on 10 pts.wt. of dried fish and 10-1,000 pts.wt. of a solvent acceptable as food based on 10 pts.wt. of the dried fish at 85-150°C and (B) the step of heating extraction treatment of a mixture of one or more substances selected from the extract treatment product obtained from the step (A), extract residues obtained from the step (A) and dried fish, and an appropriate amount of water. The seasoning composition thus obtained comprises a component extracted by the step (A) and a second component extracted by the step (B).COPYRIGHT: (C)2012,JPO&INPIT【課題】節類抽出物において、レトルト処理(密封容器内での加圧加熱)や開放系での長時間加熱処理による、特有の蒸れ臭や異味を抑制する。【解決手段】(A)節類;節類10重量部に対し、0.01~1000重量部の、醤油、みりん、味噌、魚醤油、酵母エキス及びタンパク質加水分解物から選択される一又は複数;並びに節類10重量部に対し、10~1000重量部の、食品として許容される溶媒を85℃~150℃で抽出処理する工程、及び(B)工程(A)から得られる抽出処理物、工程(A)から得られる抽出残渣、及び節類から選択される一又は複数;並びに混合適量の水を加熱抽出処理する工程を含み、工程(A)により抽出された成分と工程(B)により抽出された成分とを含む調味料組成物の製造方法を提供する。【選択図】なし
