VEGETABLE ESSENCE COMPOSITION, SEASONING AND FOOD

To provide a vegetable essence composition in which excess flavor derived from vegetable is reduced, that can improve umami even when used alone, and that is versatile, and to provide a seasoning and food.SOLUTION: For example, by blending Chinese cabbage essence, onion essence, and cabbage essence at a particular ratio, or by mixing Chinese cabbage extract, onion extract, and cabbage extract at a particular ratio, and followed by concentration, a vegetable essence composition containing Chinese cabbage component by 22 to 77 mass%, onion component by 8 to 60 mass% and cabbage component by 2 to 35 mass% in dry solid content is obtained; and using this vegetable essence composition a seasoning and food is produced.SELECTED DRAWING: None 【課題】野菜由来の過剰な香味を低減し、単独で使用しても旨味を向上させることができ、汎用性のある野菜エキス組成物、調味料及び食品を提供する。【解決手段】例えば、白菜エキスと、タマネギエキスと、キャベツエキスとを特定の割合で配合するか、又は、白菜抽出物と、タマネギ抽出物と、キャベツ抽出物を特定割合で混合した後、濃縮することにより、乾燥固形分中に、白菜成分が２２〜７７質量％、タマネギ成分が８〜６０質量％、キャベツ成分が２〜３５質量％含有される野菜エキス組成物とし、この野菜エキス組成物を用いて調味料や食品を製造する。【選択図】なし