Acetic acid-containing seasoning liquid

Abstract

Provided is an acetic acid-containing seasoning liquid that when added to food, allows the food to satisfy at least one among 1) to 4) when cooked. 1) Reduction of water separation of ingredients over a long period of time. 2) Suppression of discoloration of ingredients for a long period of time. 3) Sour flavor, acid odor, and tingling sensations due to acetic acid are suppressed, and the sour flavor is toned down. 4) Flavor, texture and appearance are not impaired even after long-term storage, and flavor, texture, and appearance, are maintained as when freshly made. This acetic acid-containing seasoning liquid contains: at least one free amino acid selected from nine free amino acid groups consisting of valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, and arginine; and free amino acids other than the above-mentioned free amino acids, wherein the acetic acid is contained in an amount of 0.1 mass% or more, the content mass ratio of the nine free amino acids to the total of the free amino acids is 0.20-0.70, and the content mass ratio of the total of the free amino acids to the acetic acid is 0.01-0.30.

Description

technical field [0001] The present invention relates to a seasoning liquid containing acetic acid, which is a seasoning liquid containing acetic acid and a specific free amino acid in a predetermined amount (hereinafter appropriately referred to as "seasoning liquid containing acetic acid"), which suppresses self-contamination of foods in long-term storage. The dehydration (moisture loss) and the color change of the ingredients, and it has a continuous effect on the preservation and the fresh flavor, taste and appearance. Background technique [0002] In recent years, due to changes in the social structure such as declining birthrate and aging population and population decline, and the diversification of consumers' lifestyles, it is the practice of taking home cooked foods such as non-staple foods (惣菜) and bento sold in supermarkets and convenience stores. The use of meals in the form of "Chinese food" is increasing, and the expansion of the Chinese food market is being prom...

AI Technical Summary

Problems solved by technology

[0005] However, particularly acetic acid has a problem in that it destroys the flavor (taste, smell) balance of the food due to its strong sour taste and sour smell, or induces "choking (coughing due to stimulation of the trachea)" when eaten, so it cannot be used. Add acetic acid in an amount sufficient to suppress spoilage and deterioration of food for a long time and improve preservation

[0006] In addition, cooked foods containing acetic acid, such as dried radish or hijiki stew, have problems in that water loss from the ingredients, color change (loss of The bright color of the freshly prepared ingredients, the overall color is dull and becomes dark), so the flavor (feel the original taste of the ingredients and maintain the balance of the overall flavor of the food), or the texture, Appearance reduction, deterioration

In addition, there is a problem that the concentration of acetic acid and other components in the entire food varies due to "water loss" from the food, so the growth of microorganisms such as food poisoning bacteria cannot be suppressed in the portion where the concentration of acetic acid and other components is reduced. Therefore, the preservation of food is also reduced

[0007] In addition, most cooked foods are reheated immediately before eating, but there is a problem that the dehydration of the ingredients and the color change of the ingredients are further promoted due to reheating, so it is no longer possible to feel freshly cooked after reheating. The flavor, texture, and appearance of Hershey, and the deterioration of the flavor, texture, and appearance becomes remarkable

However, there is a problem in that since the dehydration from the ingredients and the discoloration of the ingredients during storage cannot be suppressed, the reduction and deterioration of the flavor, texture, and appearance of cooked foods after storage are sufficiently suppressed. Sex, and security can not be balanced

In addition, since the odor of acetic acid from powdered vinegar cannot be sufficiently suppressed when eating cooked food, acetic acid cannot be added in an amount sufficient to suppress the proliferation of microorganisms, and flavor and storage stability cannot be satisfied at the same time.

Further, there is also a problem in that the production steps become complicated because it is necessary to separately prepare a powdery complex in which powdered vinegar and calcined calcium powder are mixed.

[0012] According to this technology, although the preservability of food can be improved, there is a problem that the odor of acetic acid from vinegar can be strongly felt, so not only the flavor is not preferable, but also the dehydration from the food during storage and the dehydration of the food cannot be sufficiently suppressed. The color changes, and the flavor, texture, and appearance of the freshly made can not be felt after long-term storage

Images