To obtain a novel natural extract seasoning material for imparting food and drink with a body taste inherent in natural materials such as beef bouillon or dried bonito soup.
The subject method for producing a natural extract seasoning comprises the following steps: adding a liquid obtained by treating with supercritical or subcritical water at least one kind of saccharide and/or a natural product selected from aldohexose such as glucose, mannose or galactose, aldopentose such as ribose or xylose, ketohexoses such as fructose, ketopentoses such as ribulose or xylulose, disaccharides such as ascorbic acid, maltose or sucrose, and polysaccharides such as cellulose or starch, to a natural extract as meat extract or fish and shellfish extract, at 0.1-100 wt. times based on the extract solids followed by heating.
SUZUKI YUICHI
KURODA MOTOHISA
ODAJIMA FUMIHIKO
YAMAGUCHI YOSHIMICHI
NAGAI TAKESHI
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