PROBLEM TO BE SOLVED: To obtain a food having high palatability and excellent taste in spite of having a small used amount of common salt when producing a processed food to be seasoned especially by using common salt, and to obtain a seasoning for the same.SOLUTION: When producing a processed food such as a dried fish product and a smoked product, extremely excellent effects such as enhancement of saltiness/Umami, and reduction of fishy smell of the raw materials are exhibited by producing the processed food by using as a substitute for common salt, a powdery seasoning which is characterized by (1) containing soy sauce-derived components having cereal grains as the raw material, and common salt, and (2) having a value of (a sum of concentrations of valine, isoleucine, leucine and phenylalanine)/(a glutamic acid concentration) of 2.5-4.5.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】とくに食塩等を用いて調味する加工食品を製造するにあたり、食塩使用量が少ないにもかかわらず、嗜好性が高く呈味のすぐれた食品を得ること、そのための調味料を得ること。【解決手段】干物や燻製等の加工食品を製造するにあたって、(1)穀物を原料とする醤油由来成分および食塩を含有すること、(2)(バリン、イソロイシン、ロイシンおよびフェニルアラニンの濃度の和)/(グルタミン酸濃度)の値が2.5~4.5であること、を特徴とする粉末調味料を食塩の代替として用い、加工食品を製造すると、塩味・うまみの増強や原料の生臭みの低減というきわめてすぐれた効果を発揮する。【選択図】図1
