Using miso and soy sauce can be can be of eating with confidence in patients [PROBLEMS] Various food allergy, to produce simply and inexpensively, as well as give miso flavor and soy sauce flavor to the food which is the subject of addition to provide food and drink with a tint, just like the same as if you had to cook using miso and soy sauce which has a miso flavor and soy sauce flavor with the addition of this new and seasonings that can tint, just like the same as if you had cooked also give . A seasoning which is formed by mixed carbohydrate containing a reducing sugar or reducing sugars, amino compound-containing compounds, polyphenol-containing products, salty fees and the acidulant at least [MEANS FOR SOLVING PROBLEMS], carbohydrate containing a reducing sugar or reducing sugar at least , the seasoning was browning by amino compound-containing compounds and it is heated by mixing the polyphenol-containing material. [Selection Figure] Figure 1【課題】 各種食物アレルギーの患者でも安心して摂食することができ、簡便かつ安価に製造することができる、添加の対象である飲食物に醤油風味や味噌風味を与えるとともに醤油や味噌を用いて調理した場合と同じような色合いも与えることができる新規調味料やこれを添加した醤油風味や味噌風味を有するとともに醤油や味噌を用いて調理した場合と同じような色合いを有する飲食物を提供する。【解決手段】 少なくとも還元糖または還元糖を含む糖質、アミノ化合物含有物、ポリフェノール含有物、塩味料および酸味料を混ぜ合わせてなる調味料であって、少なくとも還元糖または還元糖を含む糖質、アミノ化合物含有物およびポリフェノール含有物を混ぜ合わせて加熱することにより褐変させた前記調味料。【選択図】 図1
