PROBLEM TO BE SOLVED: To provide a liquid seasoning containing vegetable grains, surely improved in the flavor of the vegetable grains (e.g., grated radish) and/or fruit juice (e.g., citrus juice), despite being entirely identical in the feedstock formulation of the seasoning incorporated with soy sauce and 5-nucleotide.SOLUTION: The liquid seasoning containing vegetable grains and/or fruit juice is provided, being obtained by the following process: raw soy sauce is admixed with part of raw materials to be used in the objective seasoning, and the resultant admixture is heated at 80-90°C and then admixed with raw vegetable grains and/or fruit juice, 5-nucleotide and the rest of the raw materials, followed by heating it at 60-75°C.COPYRIGHT: (C)2013,JPO&INPIT【課題】醤油及び5’-ヌクレオチドを添加した野菜粒子及び/又は果汁含有液状調味料の原料配合が全く同一であるであるにも拘らず、該野菜粒子(例えばおろし大根)及び/又は果汁(例えば柑橘果汁)の風味を確実に改善した野菜粒子含有液状調味料を得る。【解決手段】生醤油を野菜粒子及び/又は果汁含有液状調味料に使用される原料の一部と混和したものを、品温80~90℃で加熱した後、生野菜粒子及び/又は果汁、5’-ヌクレオチド、及び該調味料に使用される原料の残部と混和し、次いで品温60~75℃で加熱して、課題の野菜粒子及び/又は果汁含有液状調味料を得る。【選択図】 なし
