PROBLEM TO BE SOLVED: To provide a method for strengthening umami of carrot juice, a production method therefor, and a seasoning using said carrot juice.SOLUTION: Provided is a method for producing seasoning using a carrot juice obtained by: washing carrots with water, subjecting to peeling off, square-cutting into 2 cm square and warming tap water to a temperature higher than 75 degrees, blanching the carrot, squeezing the blanched square-cut carrots by a 2-screw rotary type extruder, and filtering the squeezed liquid. Provided is a method for producing carrot juice in which the value (A/B) of the guanylic acid concentration (B) to the glutamic acid concentration (A) in said carrot juice is 0.03≤A/B<0.04.SELECTED DRAWING: Figure 5COPYRIGHT: (C)2017,JPO&INPIT【課題】ニンジン汁の旨味強化方法、該ニンジン汁の製造方法、及び該ニンジン汁を用いた調味料の提供。【解決手段】ニンジンを水洗して、剥皮し、角切して、2センチ角として。水道水を75度より高い温度に加温し、ブランチングし、ブランチングした角切ニンジンを2軸回転型エクストルーダーで搾汁し、搾汁液を濾過し、得られたニンジン汁を用いて、調味料を製造する方法。前記ニンジン汁において、グルタミン酸濃度(A)に対するグアニル酸濃度(B)の値(A/B)は、0.03≦A/B<0.04であるニンジン汁の製造方法。【選択図】図5
