CRUCIFEROUS VEGETABLE SEASONING AND METHOD FOR MANUFACTURING SAME, FOOD OR BEVERAGE CONTAINING CRUCIFEROUS VEGETABLE, AND METHOD FOR ENHANCING RICH TASTE OF FOOD OR BEVERAGE CONTAINING CRUCIFEROUS VEGETABLE
A method for producing a cruciferous vegetable seasoning, said method comprising at least an odor-reducing heat treatment and an odor-imparting heat treatment, wherein: the odor-reducing heat treatment comprises heating a cruciferous vegetable so as to reduce the odor thereof; the odor-imparting heat treatment comprises heating the cruciferous vegetable in a liquid state so as to impart a heated odor thereto; and the odor-imparting heat treatment is performed after the odor-reducing heat treatment.
