PROBLEM TO BE SOLVED: To provide a seasoning high in the flavor of a stock and reduced in the deterioration feeling of soy sauce.SOLUTION: Provided is a method for producing a seasoning comprising a process where a soy sauce-containing extraction medium and an aquatic product extraction feed are contacted at a temperature T (K) for D(days), and in which T and D satisfy the following relational inequalities (1) and (2):Ln(1/D)≥-3862.6*(1/T)+9.1226 (1) and Ln(1/D)≤-0.1699-15.799/(T-273.15)(2)(where, Ln denotes a natural logarithm and T denotes an optional temperature in the range of 278.15K to 313.15K at an absolute temperature).SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】 だしの風味が強く、醤油の劣化感が少ない調味料を提供する。【解決手段】 醤油を含む抽出媒と水産物抽料とを温度T(K)でD(日間)接触させる工程を含み、TおよびDは以下の関係式(1)および(2)を満たす調味料の製造方法。Ln(1/D)≧-3862.6*(1/T)+9.1226 (1)Ln(1/D)≦-0.1699-15.799/(T-273.15) (2)(ただし、Lnは自然対数。Tは、絶対温度で278.15K~313.15Kの範囲の任意の温度。)【選択図】 図1
