Liquid seasonings containing spicy ingredients and their manufacturing methods

Abstract

The objective of this invention is to provide a liquid seasoning that highlights saltiness while suppressing the astringent taste caused by salt, and achieves a balance between spiciness and other flavors. By means of this invention, a liquid seasoning containing dihydrocapsaicin is provided that satisfies the following necessary conditions (1) and (2): (1) Sodium content is 0.01% by mass or more; and (2) The ratio of soluble carbohydrate content to sodium content is 20 or less.

Description

Technical Field

[0001] This invention relates to a liquid seasoning that highlights the salty flavor while suppressing the astringent taste caused by salt, and achieves a balance between spiciness and other flavors. Prior Technology

[0002] Flavor encompasses five basic tastes: salty, sweet, sour, bitter, and umami. The combination and intensity of these basic tastes are crucial factors in determining the deliciousness of food and drink. When a spicy ingredient is added to a food or drink, the spiciness is weakened due to the influence of the aforementioned flavor components. Conversely, sometimes the spicy ingredient can impair other flavors. Therefore, when preparing spicy seasonings, it is essential to achieve a balance between spiciness and other flavors.

[0003] To date, it has been established that adjusting the spiciness components with saltiness and vinegariness can significantly improve the acetic acid odor, thereby further enhancing the flavor (Patent Document 1). However, this has not improved the astringent taste caused by salt or the balance between spiciness and other flavors. In addition, sugar is generally added to produce sweetness in order to suppress spiciness, but it is known that depending on the type or amount of sugar, the spiciness can be enhanced (Patent Document 2). Furthermore, sometimes the sweetness is prolonged, or the sweetness outweighs the saltiness, making the saltiness less prominent. On the other hand, it is generally known that salt can compensate for insufficient spiciness, and if sugar is present, it may weaken these effects, or produce an astringent taste caused by salt, or cause an imbalance between spiciness and other flavors. [Existing Technical Documents] [Patent Literature]

[0004] Patent Document 1: Japanese Patent Application Publication No. 2013-123402 Patent Document 2: Japanese Patent Application Publication No. 8-242805 Summary of the Invention

[0005] [The problem that the invention aims to solve] The objective of this invention is to provide a liquid seasoning that highlights the saltiness while suppressing the astringent taste caused by salt, and achieves a balance between spiciness and other flavors. [Methods for solving problems]

[0006] The inventors have made repeated efforts to solve the aforementioned problem and have discovered that by including dihydrocapsaicin, setting the sodium content above a predetermined value, and setting the ratio of soluble carbohydrate content to sodium content below a predetermined value, a liquid seasoning is obtained that highlights the salty taste while suppressing the astringent taste caused by salt, and achieves a balance between spiciness and other flavors, thus completing the present invention.

[0007] The term "enhanced saltiness" in this invention refers to making the saltiness more pronounced and emphasizing it. This is described as follows: by suppressing the astringent taste caused by salt through dihydrocapsaicin, the saltiness is more strongly perceived compared to the state without added dihydrocapsaicin. The term "pungent spiciness" refers to the spiciness felt from the throat through the nasal cavity when food is placed in the mouth, with the spiciness stimulating the nasal cavity. For example, it describes the sensation when eating chili sauce.

[0008] That is, the present invention includes the following inventions. [1] A liquid seasoning that satisfies the following necessary conditions (1) and (2) and contains dihydrocapsaicin. (1) The sodium content is 0.01% by mass or more and 20% by mass or less. The lower limit of the sodium content can generally be 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.07% by mass or more, or 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 0.6% by mass or more, or 0.7% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more, or 1.2% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more, or 2.2% by mass or more. The sodium content is not limited to 2.4% by mass, 2.5% by mass, 2.6% by mass, or 2.7% by mass. It is permitted to be less than 20% by mass, or less than 15% by mass, or less than 10% by mass, or less than 8.5% by mass, or less than 8.0% by mass, or less than 7.5% by mass, or less than 7.0% by mass, or less than 6.5% by mass, or less than 6.0% by mass, or less than 5.5% by mass, or less than 5.0% by mass, or less than 4.5% by mass, or less than 4.0% by mass, or less than 3.5% by mass. (2) The ratio of soluble carbohydrate content to sodium content is 0.05 or higher and 20 or lower. The upper limit of the ratio is generally 20 or lower, or 19 or lower, or 18 or lower, or 15 or lower, or 13 or lower, or 12 or lower, or 11 or lower, or 10 or lower, or 9.0 or lower, or 8.0 or lower, or 7.0 or lower, or 6.0 or lower, or 5.5 or lower, or 5.0 or lower, or 4.5 or lower, or 4.0 or lower, or 3.5 or lower. The lower limit of the ratio is not limited and is 0.05 or higher, or 0.1 or higher, or 0.2 or higher, or 0.3 or higher, or 0.5 or higher, or 0.7 or higher, or 1.0 or higher, or 1.5 or higher, or 2.0 or higher, or 2.5 or higher. [2] As described in [1], the liquid seasoning contains a dihydrocapsaicin concentration of 0.005 ppm or more and 150 ppm or less. The lower limit of the dihydrocapsaicin concentration is typically 0.005 ppm or more, or 0.01 ppm or more, or 0.03 ppm or more, or 0.05 ppm or more, or 0.07 ppm or more, or 0.1 ppm or more, or 0.15 ppm or more, or 0.2 ppm or more, or 0.25 ppm or more, or 0.3 ppm or more. The upper limit of the dihydrocapsaicin concentration is not limited, but is less than 150 ppm, or less than 100 ppm, or less than 80 ppm, or less than 50 ppm, or less than 30 ppm, or less than 20 ppm, or less than 15 ppm, or less than 10 ppm, or less than 8.0 ppm, or less than 6.0 ppm, or less than 5.0 ppm, or less than 4.0 ppm, or less than 3.0 ppm. [3] The liquid seasoning as described in [1] or [2] contains the dihydrocapsaicin in the liquid portion. [4] The liquid seasoning as described in any one of [1] to [3], wherein the acetic acid conversion acidity of the liquid seasoning is 0.05% by mass or more and 10% by mass or less, the lower limit of the acetic acid conversion acidity is generally 0.05% by mass or more, or 0.06% by mass or more, or 0.07% by mass or more, or 0.08% by mass or more, or 0.09% by mass or more, or 0.1% by mass or more, or 0.2% by mass or more, or 0.3% by mass or more, or 0.4% by mass or more, or 0.6% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more, and the upper limit of the acetic acid conversion acidity is not limited, and is 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less, or 4.0% by mass or less, or 3.5% by mass or less, or 3.0% by mass or less. [5] The liquid seasoning as described in any one of [1] to [4], wherein the ratio of the acetic acid equivalent acidity to the dihydrocapsaicin concentration in the liquid seasoning is 0.1 or more and 1000 or less, the lower limit of the ratio is generally 0.1 or more, or 0.12 or more, or 0.15 or more, or 0.17 or more, or 0.2 or more, or 0.25 or more, or 0.5 or more, or 0.75 or more, or 1.0 or more, or 1.25 or more, or 1.5 or more, or 2.0 or more, or 2.5 or more, or 3.0 or more, and the upper limit of the ratio is not limited, but is 1000 or less, or 750 or less, or 500 or less, or 250 or less, or 100 or less, or 75 or less, or 50 or less. [6] The liquid seasoning as described in any one of [1] to [5], wherein the oil content in the liquid seasoning is 0.01% by mass or more and 80% by mass or less, the upper limit of the oil content is usually 80% by mass or less, or 75% by mass or less, or 70% by mass or less, or 65% by mass or less, and the lower limit of the oil content is not limited, and is 0.01% by mass or more, or 0.02% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more. [7] The liquid seasoning as described in any one of [1] to [6], wherein the ratio of citric acid content to acetic acid converted acidity in the liquid seasoning is 0.05 or more and 100 or less, wherein the lower limit of the ratio is generally 0.05 or more, or 0.07 or more, or 0.1 or more, or 0.15 or more, or 0.2 or more, or 0.25 or more, or 0.3 or more, and the upper limit of the ratio is not limited, but is 100 or less, or 95 or less, or 90 or less, or 85 or less. [8] The liquid seasoning as described in any one of [1] to [7] further contains fruit juice, wherein the fruit juice content (converted to freshly squeezed fruit juice) is 0.05% by mass or more and 100% by mass or less, wherein the lower limit of the fruit juice content is generally 0.05% by mass or more, or 0.1% by mass or more, or 0.15% by mass or more, or 0.2% by mass or more, and the upper limit of the fruit juice content is 100% by mass or less or 90% by mass or less. [9] The liquid seasoning as described in any one of [1] to [8], wherein the juice is citrus juice.

[10] The liquid seasoning as described in any one of [1] to [9], wherein the concentration of D-limonene in the liquid seasoning is 0.01 ppm or more and 50 ppm or less by mass, wherein the upper limit of the concentration of D-limonene is generally 50 ppm or less by mass, or 45 ppm or less by mass, or 40 ppm or less by mass, and the lower limit of the concentration of D-limonene is 0.01 ppm or more by mass, or 0.02 ppm or more by mass, or 0.03 ppm or more by mass, or 0.05 ppm or more by mass.

[11] The liquid seasoning as described in any one of [1] to

[10] , wherein the dihydrocapsaicin is derived from an extract containing dihydrocapsaicin.

[12] The liquid seasoning as described in

[11] , wherein the extract containing dihydrocapsaicin is an extract obtained based on an extraction solvent containing ethanol or oil.

[13] The liquid seasoning as described in any one of [1] to

[12] , wherein the water content of the dihydrocapsaicin extract is 0.01% by mass or more and 95% by mass or less, wherein the upper limit of the water content is generally 95% by mass or less, or 94% by mass or less, or 93% by mass or less, or 92% by mass or less, or 91% by mass or less, or 90% by mass or less, or 89% by mass or less, or 85% by mass or less, or 80% by mass or less, or 75% by mass or less, and the lower limit of the water content is not particularly specified. The limits are 0.01% or more by mass, or 0.05% or more by mass, or 0.1% or more by mass, or 0.5% or more by mass, or 1.0% or more by mass, or 1.5% or more by mass, or 2.0% or more by mass, or 2.5% or more by mass, or 3.0% or more by mass, or 3.5% or more by mass, or 4.0% or more by mass, or 4.5% or more by mass, or 5.0% or more by mass, or 10% or more by mass, or 15% or more by mass, or 20% or more by mass, or 25% or more by mass, or 30% or more by mass.

[14] The liquid seasoning as described in any one of [1] to

[13] further contains at least one amino acid and nucleic acid.

[15] The liquid seasoning as described in any one of [1] to

[14] contains disodium 5'-inosinate as the nucleic acid.

[16] The liquid seasoning as described in any one of [1] to

[15] , wherein the content of disodium 5'-inosinate is 0.01% by mass or more and 10% by mass or less, the lower limit of the content of disodium 5'-inosinate is generally 0.01% by mass or more, or 0.02% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.06% by mass or more, or 0.07% by mass or more, or 0.08% by mass or more, or 0.09% by mass or more, and the upper limit of the content of disodium 5'-inosinate is not limited, and is 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less, or 4.0% by mass or less, or 3.5% by mass or less, or 3.0% by mass or less.

[17] The liquid seasoning as described in any one of [1] to

[16] contains at least one of succinic acid and sodium succinate.

[18] The liquid seasoning as described in any one of [1] to

[17] , wherein the succinic acid content is 0.001% by mass or more and 1.0% by mass or less, the upper limit of the succinic acid content is generally 1.0% by mass or less, or 0.7% by mass or less, or 0.5% by mass or less, or 0.3% by mass or less, or 0.1% by mass or less, or 0.09% by mass or less, or 0.08% by mass or less, or 0.07% by mass or less, and the lower limit of the succinic acid content is not limited, but is 0.001% by mass or more, or 0.003% by mass or more, or 0.005% by mass or more, or 0.007% by mass or more, or 0.01% by mass or more, or 0.02% by mass or more, or 0.03% by mass or more, or 0.04% by mass or more.

[19] The liquid seasoning as described in any one of [1] to

[18] , wherein the sodium succinate content is 0.001% by mass or more and 1.0% by mass or less, the upper limit of the sodium succinate content is generally 1.0% by mass or less, or 0.8% by mass or less, or 0.6% by mass or less, or 0.5% by mass or less, or 0.4% by mass or less, or 0.3% by mass or less, or 0.2% by mass or less, or 0.1% by mass or less, and the lower limit of the sodium succinate content is not limited, and is 0.001% by mass or more, or 0.003% by mass or more, or 0.005% by mass or more, or 0.007% by mass or more, or 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.07% by mass or more.

[20] A method for manufacturing a liquid seasoning, comprising the following stages (a), (b) and (c), wherein the liquid seasoning contains an extract containing dihydrocapsaicin. (a) The stage of adding plant raw materials containing dihydrocapsaicin to the extraction solvent (b) The stage of preparing dihydrocapsaicin-containing extracts by extracting dihydrocapsaicin from plant raw materials using an extraction solvent. (c) The dihydrocapsaicin-containing extract prepared in stage (b) is added to a liquid seasoning having a sodium content of 0.01% by mass or more and 20% by mass or less. The lower limit of the sodium content is typically 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.07% by mass or more, or 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 0.6% by mass or more, or 0.7% by mass or more, or 0.8% by mass or more. The sodium content is not limited to 1.0% by mass, 1.2% by mass, 1.5% by mass, 1.8% by mass, 2.0% by mass, 2.2% by mass, 2.4% by mass, 2.5% by mass, 2.6% by mass, or 2.7% by mass. The upper limit for the sodium content is not limited, but is less than 20% by mass, less than 15% by mass, less than 10% by mass, less than 8.5% by mass, less than 8.0% by mass, or less than 7%. The content of soluble carbohydrates is 0.5% or less, or 7.0% or less, or 6.5% or less, or 6.0% or less, or 5.5% or less, or 5.0% or less, or 4.5% or less, or 4.0% or less, or 3.5% or less; and the ratio of soluble carbohydrate content to sodium content is 0.05 or more and 20 or less, wherein the upper limit of the ratio is generally 20 or less, or 19 or less, or 18 or less, or 15 or less, or 13 or less, or 12 or less. The lower limit of the stated proportion is not limited, but is 0.05 or more, or 0.1 or more, or 0.2 or more, or 0.3 or more, or 0.5 or more, or 0.7 or more, or 1.0 or more, or 1.5 or more, or 2.0 or more, or 2.5 or more in liquid seasonings.

[21] The manufacturing method as described in

[20] , wherein the extraction solvent comprises ethanol or oil.

[22] The manufacturing method as described in

[20] or

[21] , wherein the water content of the dihydrocapsaicin-containing extract obtained by means of stage (b) is 0.01% by mass or more and 95% by mass or less, wherein the upper limit of the water content is generally 95% by mass or less, or 94% by mass or less, or 93% by mass or less, or 92% by mass or less, or 91% by mass or less, or 90% by mass or less, or 89% by mass or less, or 85% by mass or less, or 80% by mass or less, or 75% by mass or less, wherein the lower limit of the water content is... There are no special restrictions on the quantity, but it can be 0.01% or more by mass, or 0.05% or more by mass, or 0.1% or more by mass, or 0.5% or more by mass, or 1.0% or more by mass, or 1.5% or more by mass, or 2.0% or more by mass, or 2.5% or more by mass, or 3.0% or more by mass, or 3.5% or more by mass, or 4.0% or more by mass, or 4.5% or more by mass, or 5.0% or more by mass, or 10% or more by mass, or 15% or more by mass, or 20% or more by mass, or 25% or more by mass, or 30% or more by mass.

[23] The manufacturing method as described in any one of

[20] to

[22] further includes a stage of separating the dihydrocapsaicin-containing extract from the dihydrocapsaicin-containing plant raw material.

[0009] This application claims priority to Japanese Patent Application No. 2022-115833, filed on July 20, 2022, and includes the contents described in the specification of that patent application. [The effects of the invention]

[0010] This invention provides a liquid seasoning that highlights the saltiness while suppressing the astringent taste caused by salt, and achieves a balance between spiciness and other flavors. Implementation

[0011] In this specification, regarding the definition of numerical ranges, when multiple upper and / or lower limits are represented, even if not explicitly stated, the definition of a numerical range formed by combining the maximum value of the upper limit and the minimum value of the lower limit is at least directly described. This ensures that all numerical ranges obtained by combining any upper limit value with any lower limit value are included in one embodiment of the invention. Furthermore, in this specification, a numerical range connected by "~" refers to the range of values ​​including both the values ​​before and after "~" as lower and upper limits. When multiple lower and upper limits are individually shown, any lower and upper limits can be selected and connected using "~".

[0012] In this invention, the term "wetting mass conversion" (sometimes simply referred to as "wetting mass standard") refers to the ratio of the content of the target component in the sample, calculated by setting the wetted mass of the sample, including water, as the denominator and the content of the target component in the sample as the numerator. Furthermore, in the proportions specified in this invention, the "wetting mass conversion" ratio is expressed as "mass%" and "mass ppm" without special specification.

[0013] 1. Liquid seasonings The present invention is a liquid seasoning containing dihydrocapsaicin (hereinafter referred to as "the liquid seasoning of the present invention"), characterized in that (1) the sodium content is 0.01% by mass or more; and (2) the ratio of soluble carbohydrate content to sodium content is 20 or less.

[0014] Liquid Seasonings In this invention, "liquid seasoning" refers to a seasoning that is liquid at room temperature (20°C). Examples of liquid seasonings in this invention include: orange vinegar, sauces, broths, condiments, and seasoning sauces.

[0015] The "liquid" in this invention preferably has a viscosity value exceeding 0 cm⁻¹ at a measurement temperature of 20°C and a measurement time of 10 seconds, as measured by a Bostwick viscometer. Specifically, the viscosity value obtained from the Bostwick viscometer can be measured using a KO-type Bostwick viscometer (manufactured by Fukaya Iron Works Co., Ltd., with a tank length of 28.0 cm). During the measurement, the device is horizontally positioned using a level, and after the gate is closed, a sample with a temperature adjusted to 20°C is filled into the reservoir until it is full. The time is measured simultaneously with pressing the trigger to open the gate, and the distance the material flows down the tank at 10 seconds is measured.

[0016] Dihydrocapsaicin The dihydrocapsaicin (system name: N-(4-hydroxy-3-methoxybenzyl)-8-methylnonanediamine, English expression: Dihydrocapsaicin) contained in the liquid seasoning of the present invention has the molecular formula C18H29NO3 (molecular weight: 307.434) and the CAS registration number is 19408-84-5.

[0017] The liquid seasoning of the present invention, by containing dihydrocapsaicin, achieves the effect of highlighting saltiness while suppressing the astringent taste caused by salt, and obtaining a balance between spiciness and other flavors. The reason for this is not yet certain, but it is believed that dihydrocapsaicin alters the perception of saltiness and thus suppresses the astringent taste caused by salt.

[0018] Here, "astringent taste" or "astringency" refers to the sensation of food being constricted in the mouth. Astringent taste differs from taste perceived through stimulation of taste buds; it's more akin to the tactile sensation of contracting cells in the mouth. For example, red wine is characterized by the astringency of tannins from grapes, but while astringent taste may resemble this astringency, bitterness, or dryness, it is a distinct sensation.

[0019] The concentration of dihydrocapsaicin in the liquid seasoning of the present invention is calculated by wet mass, for example, it can be in the range of 0.001 ppm by mass or more and 150 ppm by mass or less. Specifically, the lower limit of the dihydrocapsaicin concentration is generally 0.001 ppm by mass or more, preferably 0.005 ppm by mass or more, or 0.01 ppm by mass or more, more preferably 0.03 ppm by mass or more, further preferably 0.05 ppm by mass or more, particularly preferably 0.07 ppm by mass or more, or 0.1 ppm by mass or more, or 0.15 ppm by mass or more, or 0.2 ppm by mass or more, or 0.25 ppm by mass or more, or 0.3 ppm by mass or more, or 0.35 ppm by mass or more, or 0.4 ppm by mass or more. On the other hand, the upper limit of the concentration of dihydrocapsaicin is not limited, but it is preferably 150 ppm or less, more preferably 100 ppm or less, even more preferably 80 ppm or less, and particularly preferably 50 ppm or less, or 30 ppm or less, or 20 ppm or less, or 15 ppm or less, or 10 ppm or less, or 8.0 ppm or less, or 6.0 ppm or less, or 5.0 ppm or less, or 4.0 ppm or less, or 3.0 ppm or less.

[0020] The concentration of dihydrocapsaicin in the liquid seasoning of the present invention can be determined using a high-performance liquid chromatograph (HPLC) according to the following procedure. To 5 g of the sample and 1 mL of the internal standard solution (diphenylamine 50 ppm), add methanol and make up the volume to 25 mL. For the obtained sample suspension, perform ultrasonic treatment at 40 kHz and a water temperature of 25°C for 30 minutes, refrigerate for more than 2 hours, then shake up and down 10 times, filter the supernatant with a 0.45 μm filter, and use the obtained filtrate for determination. According to the following conditions, use a high performance liquid chromatograph (HPLC) to analyze the peak area of dihydrocapsaicin. Add the internal standard solution to a standard sample (Wako 1st grade, model 030-11353, manufactured by Fuji Film Wako Pure Chemical Corporation) with a capsaicin concentration of 67% by mass and a dihydrocapsaicin concentration of 30% by mass after dilution with methanol at the same concentration as the sample and analyze in the same way. Calculate the dihydrocapsaicin concentration by the internal standard method. <HPLC Conditions> Measuring equipment: High performance liquid chromatograph (manufactured by Shimadzu Corporation, model LC-20AC) Mobile phase (1) Acetonitrile aqueous solution, flow rate 1.0 mL / min Mobile phase (2) 0.1% Phosphoric acid aqueous solution, flow rate 1.0 mL / min Column: Cadeza CD-C18 150×4.6 mm Column temperature: 40°C Detection: Ultraviolet-visible (UV-VIS) detector SPD-20A (manufactured by Shimadzu Corporation)

[0021] In the liquid seasoning of the present invention, dihydrocapsaicin is preferably in a state of being dissolved in the liquid part of the liquid seasoning. Here, the so-called "liquid part" refers to the supernatant obtained by centrifuging the liquid seasoning (at 3000 G for 10 minutes).

[0022] Furthermore, the dihydrocapsaicin contained in the liquid seasoning of the present invention may be contained in edible plants or other food ingredients used as raw materials for the liquid seasoning, or it may be added separately from the food ingredients during the manufacture of the liquid seasoning of the present invention, or it may be generated during the manufacture of the liquid seasoning of the present invention. Alternatively, the total amount of dihydrocapsaicin obtained from two or more of these sources may satisfy the predetermined content and / or proportion in the present invention. When dihydrocapsaicin is added externally during the manufacture of the liquid seasoning of the present invention, a high-purity formulation that has been refined and extracted may be added, or it may be added in the form of a processed product (e.g., an extract) containing dihydrocapsaicin. However, it is preferable that more than half (more preferably all) of the dihydrocapsaicin contained in the liquid seasoning is derived from a food ingredient, preferably from a processed plant raw material, and even more preferably from a plant raw material extract. Here, examples of plant raw materials containing dihydrocapsaicin include chili peppers and black peppers, with chili peppers being preferred. These may be used alone or in combination of two or more. The term "processed plant raw materials" refers to dried, pulverized, extracted, or refined products of plant raw materials containing dihydrocapsaicin, preferably extracts. Extracts can be prepared, for example, by adding chili peppers to an extraction solvent, allowing it to stand, and then filtering. Alternatively, they can be prepared by heating the extraction solvent containing chili peppers to a specific temperature and then allowing it to stand, or by maintaining a certain temperature while stirring. The dihydrocapsaicin-containing extract in this invention refers to an extract from dihydrocapsaicin-containing plant raw materials using an extraction solvent. Furthermore, processed plant raw materials can be made using only dihydrocapsaicin-containing plant raw materials, or they can be used in combination with raw materials that do not contain dihydrocapsaicin (such as garlic).

[0023] Alternatively, the extract containing dihydrocapsaicin can be a paste containing a relatively higher amount of dihydrocapsaicin-containing plant material than the extraction solvent, and is a paste-like extract obtained by extracting dihydrocapsaicin from the extraction solvent contained in the paste. Specifically, it can also be a paste-like extract containing 10% to 50% by mass (especially 25 ± 10% by mass) of an extraction solvent (e.g., oil, especially oil containing more than 50% by mass, or more than 75% by mass, or 100% by mass of liquid oil (liquid oil at 20°C)) and about 20% to 70% by mass (especially 30 ± 10% by mass) of dihydrocapsaicin-containing plant material (e.g., chili peppers), and is a paste-like extract obtained by heating and mixing to integrate the extraction solvent and the dihydrocapsaicin-containing plant material. Alternatively, the paste extract may contain 20% to 70% by mass (especially 45 ± 10% by mass) of raw materials (e.g., garlic) that do not contain dihydrocapsaicin.

[0024] When using chili peppers, there are no particular limitations on the variety or morphology of any plant belonging to the genus *Capsicum*. Examples of chili pepper varieties include: *Capsicum eagles*, *Capsicum aureus*, *Capsicum chinense*, and *Capsicum spp.* Furthermore, in this invention, regarding the chili pepper part used as the extraction raw material, any part of the chili pepper plant containing dihydrocapsaicin can be used, but the fruit is preferred.

[0025] As for the extraction solvent, there are no particular limitations as long as it is capable of extracting dihydrocapsaicin. However, from the viewpoint of good sustained spiciness, it is preferable to use an extraction solvent with high hydrophobicity, such as solvents containing ethanol or oils. The term "oil" in this invention refers to the "oils" described below. Here, "sustainable spiciness" refers to the spiciness that persists even after several seconds in the mouth.

[0026] There is no particular limitation on the ethanol content in the extraction solvent. Calculated by wet mass, it can be set to a range of 0.01% by mass or more and 100% by mass or less. More specifically, the upper limit of the ethanol content can be set to 100% by mass or less, 95% by mass or less, or 90% by mass or less, and the lower limit of the ethanol content can be set to 0.01% by mass or more and 0.05% by mass or more. Furthermore, provided that the specified ethanol content is sufficiently met, a predetermined proportion or more of the remaining portion of the extraction solvent (the portion remaining after subtracting the ethanol content from 100%) can be water. Specifically, this can be 50% by mass or more water, 75% by mass or more water, or 100% by mass, meaning the entire remaining portion is water. Additionally, the extraction solvent for dihydrocapsaicin extraction can also fully meet the specified conditions.

[0027] There are no particular restrictions on the oil content in the extraction solvent, which can be set in the range of 0.01% by mass to 100% by mass, calculated in terms of wet mass. More specifically, the upper limit of the oil content can be set to 100% by mass or less, 95% by mass or less, or 90% by mass or less, and the lower limit of the oil content can be set to 0.01% by mass or more or 0.05% by mass or more. Furthermore, provided that the specified oil content is sufficiently met, the remaining portion of the extraction solvent (the portion remaining after subtracting the oil content from 100%) can also be water in a predetermined proportion or more. Specifically, this could be 50% by mass or more of the remaining portion being water, 75% by mass or more of water, or 100% by mass, meaning the entire remaining portion is water. Additionally, the extraction solvent for dihydrocapsaicin extraction can also be in a state that fully meets the specified requirements.

[0028] Furthermore, the remaining portion of the extraction solvent (the portion remaining after subtracting the oil and ethanol content from 100) relative to the total oil and ethanol content may be water in a predetermined proportion or more. Specifically, the remaining portion may be water at 50% by mass or more, water at 75% by mass or more, or water at 100% by mass, i.e., all of the remaining portion may be water.

[0029] Furthermore, the moisture content of the dihydrocapsaicin-containing extract in this invention is not particularly limited, and can be set in the range of 0.01% by mass or more and 100% by mass, calculated in terms of wet mass. More specifically, the upper limit of the moisture content is generally preferably 100% by mass or less, or 95% by mass or less, or 94% by mass or less, or 93% by mass or less, or 92% by mass or less, or 91% by mass or less, or 90% by mass or less, or 89% by mass or less, or 85% by mass or less, or 80% by mass or less, or 75% by mass or less. On the other hand, there is no particular limitation on the lower limit of the water content of the dihydrocapsaicin-containing extract, which can be set to 0.01% by mass or more, or 0.05% by mass or more, or 0.1% by mass or more, or 0.5% by mass, or 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more. Furthermore, when the specified water content is sufficiently satisfied, it is preferable that a predetermined proportion or more of the remaining portion of the dihydrocapsaicin-containing extract (the remaining portion after subtracting the water content from 100) is a highly hydrophobic solvent (e.g., ethanol and / or oils, especially ethanol), which allows for more efficient extraction of dihydrocapsaicin, and is therefore preferred. Specifically, the remaining portion may contain more than 50% by mass of a highly hydrophobic solvent (e.g., ethanol and / or oils, especially ethanol), more than 75% by mass of a highly hydrophobic solvent (e.g., ethanol and / or oils, especially ethanol), or 100% by mass, i.e., the entire remaining portion, of a highly hydrophobic solvent (e.g., ethanol and / or oils, especially ethanol). Additionally, the extraction solvent used for dihydrocapsaicin extraction may fully meet the aforementioned requirements.

[0030] In this invention, "moisture content" refers to the value determined according to the 2020 edition (eighth revision) of the Japanese Food Standards Table of Composition and using the Karl Fisher method. Alternatively, the same determination can be performed using the following method. In this invention, the wet mass converted moisture content of various raw materials in a liquid seasoning refers to the ratio of the water content in the liquid seasoning to the total mass of the liquid seasoning. Furthermore, in this invention, the wet mass converted moisture content of various raw materials in a liquid seasoning refers to the ratio of the water content of each raw material in the liquid seasoning to the mass of each raw material in the liquid seasoning. This value is determined by heating to 90°C using a reduced pressure heating drying method, according to the 2015 edition (seventh revision) of the Japanese Food Standards Table of Composition. Specifically, a suitable amount of sample is taken into a pre-prepared constant-weight weighing container (W0) and weighed (W1). Under normal pressure, the weighing container is placed in a vacuum-controlled thermostatic desiccator at a predetermined temperature (more specifically, 90°C) with the lid removed or the container left open. The door is closed, and a vacuum pump is operated. The sample is dried for a certain period under a predetermined pressure. The vacuum pump is then stopped, drying air is blown in, and the pressure is restored to normal. The weighing container is removed, the lid is replaced, and the sample is placed in the desiccator to cool. The mass is then measured. This drying, cooling, and weighing process is repeated until a constant weight (W2) is achieved. The moisture content (moisture content converted from wet mass) (mass%) is calculated using (W1-W2) / (W1-W0). Alternatively, the dried weight of the sample can be determined by calculating (W2-W0).

[0031] When using a solvent to extract dihydrocapsaicin, there is no particular limitation on the ratio of the extraction solvent content to the plant raw material (dry weight) containing dihydrocapsaicin; for example, it can be set in the range of 0.01 or higher and 100,000 or lower. More specifically, the lower limit of the ratio can be set to 0.01 or higher, or 0.05 or higher, or 0.1 or higher, or 0.2 or higher, and the upper limit of the ratio can be set to 100,000 or lower, 80,000 or lower, 50,000 or lower, or 25,000 or lower to facilitate concentration or separation after extraction.

[0032] When using an ethanol-containing solvent to extract dihydrocapsaicin, there is no particular limitation on the ratio of ethanol content to the plant raw material (dry weight) containing dihydrocapsaicin; for example, it can be set in the range of 0.01 or higher and 100,000 or lower. More specifically, the lower limit of the ratio can be set to 0.01 or higher, or 0.05 or higher, or 0.1 or higher, or 0.2 or higher, and the upper limit of the ratio can be set to 100,000 or lower, 80,000 or lower, 50,000 or lower, or 25,000 or lower to facilitate concentration or separation after extraction.

[0033] When using an oil-containing solvent to extract dihydrocapsaicin, there is no particular limitation on the ratio of oil content to the plant raw material (dry weight) containing dihydrocapsaicin; for example, it can be set in the range of 0.01 or higher and 100,000 or lower. More specifically, the lower limit of the ratio can be set to 0.01 or higher, or 0.05 or higher, or 0.1 or higher, or 0.2 or higher. To facilitate the operation during concentration or separation after extraction, the upper limit of the ratio can be set to 100,000 or lower, or 80,000 or lower, or 50,000 or lower, or 25,000 or higher.

[0034] The extract containing dihydrocapsaicin can be used directly in the liquid seasoning of the present invention, or it can be used as needed to produce a concentrate or dried product by means of concentration treatment, hot air drying, steam drying, freeze drying, spray drying, separation and purification treatment, decolorization treatment, etc.

[0035] Regarding the amount of dihydrocapsaicin-containing extract added relative to the liquid seasoning of the present invention, there is no limitation as long as it is added in a manner that satisfies the concentration of dihydrocapsaicin in the liquid seasoning. Calculated by wet mass, it can be set, for example, in the range of 0.001% by mass or more and 100% by mass or less. More specifically, the lower limit of the added amount can be set to 0.001% by mass, or 0.005% by mass or more, or 0.01% by mass or more, and the upper limit of the added amount can be set to 100% by mass or less, or 95% by mass or less, or 90% by mass or less.

[0036] There is no particular limitation on the concentration of dihydrocapsaicin in the extract containing dihydrocapsaicin, which can be set in the range of 0.001 ppm to 90 ppm by wet mass, for example. More specifically, the lower limit of the dihydrocapsaicin concentration can be set to 0.001 ppm, 0.005 ppm, 0.01 ppm, or 0.02 ppm, and the upper limit of the dihydrocapsaicin concentration can be set to below 90 ppm, 85 ppm, or 80 ppm.

[0037] Sodium From the perspective of achieving a balance between spiciness and other flavors while highlighting the saltiness, the liquid seasoning of the present invention contains a predetermined amount of sodium. The reason for this is not yet certain, but it is believed that the sodium masks the spiciness, thus achieving the effect of the present invention.

[0038] The sodium content in the liquid seasoning of the present invention is calculated by wet mass, and for example, it is acceptable as long as it is in the range of 0.01% by mass or more and 20% by mass or less. Specifically, the lower limit of the sodium content is generally 0.01% by mass or more, preferably 0.03% by mass or more, or 0.05% by mass or more, or 0.07% by mass or more, or 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 0.6% by mass or more, or 0.7% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more, or 1.2% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more, or 2.2% by mass or more, or 2.4% by mass or more, or 2.5% by mass or more, or 2.6% by mass or more, or 2.7% by mass or more. On the other hand, there is no upper limit to the sodium content, which can be set to less than 20% by mass, or less than 15% by mass, or less than 10% by mass, or less than 8.5% by mass, or less than 8.0% by mass, or less than 7.5% by mass, or less than 7.0% by mass, or less than 6.5% by mass, or less than 6.0% by mass, or less than 5.5% by mass, or less than 5.0% by mass, or less than 4.5% by mass, or less than 4.0% by mass, or less than 3.5% by mass.

[0039] The sodium content in the liquid seasoning of the present invention is determined according to the "sodium" in the 2015 edition (seventh revision) of the Japanese Food Standard Composition Table, and is measured using atomic absorption spectrometry.

[0040] In this invention, "sodium" refers to sodium ions, specifically sodium as defined in the 2015 edition (seventh revision) of the Japanese Food Standards Tables, measured using atomic absorption spectrometry. Furthermore, the sodium contained in the liquid seasoning of this invention may be contained in the food ingredient used as a raw material for the liquid seasoning, may be added separately from the food ingredient during the manufacture of the liquid seasoning, or may be generated during the manufacture of the liquid seasoning. Alternatively, the total amount of sodium from two or more of these sources may satisfy the predetermined content and / or proportion. When sodium is added externally during the manufacture of the liquid seasoning of this invention, sodium in the form of a highly purified, refined preparation may be added, or it may be added in the form of a processed product containing sodium (e.g., table salt or extract). However, it is preferable that more than half (more preferably all) of the sodium contained in the liquid seasoning originates from a food ingredient. Examples of sodium ions include sodium salt. Sodium salts are salts containing sodium cations and conjugate base anions of several inorganic or organic acids. There are no particular limitations on sodium salts as long as they are suitable for use in food and beverages; examples include: sodium chloride, sodium carbonate, sodium bicarbonate, sodium phosphate, sodium succinate, sodium malate, sodium citrate, sodium gluconate, sodium tartrate, sodium benzoate, sodium glutamate, sodium aspartate, sodium alginate, sodium inosinate, and sodium guanylate. These sodium salts can be used in the form of table salt, flavoring ingredients (bonito broth, kelp broth, kelp extract, meat extract, poultry extract, fish and shellfish extract, etc.), amino acid-based seasonings (sodium glutamate, etc.), nucleic acid-based seasonings (sodium inosinate, sodium guanylate, etc.), and organic acid-based seasonings (sodium succinate, etc.).

[0041] Soluble carbohydrates In the liquid seasoning of the present invention, from the viewpoint that soluble carbohydrates inhibit the effect brought about by sodium, the ratio of soluble carbohydrate content to sodium content is set to a predetermined value or less.

[0042] In the liquid seasoning of the present invention, the ratio of soluble carbohydrate content to sodium content can be, for example, in the range of 0.05 or more and 20 or less. Specifically, the upper limit of the ratio is generally 20 or less, preferably 19 or less, or 18 or less, or 15 or less, or 13 or less, or 12 or less, or 11 or less, or 10 or less, or 9.0 or less, or 8.0 or less, or 7.0 or less, or 6.0 or less, or 5.5 or less, or 5.0 or less, or 4.5 or less, or 4.0 or less, or 3.5 or less. On the other hand, the lower limit of the ratio is not limited and can be set to 0.05 or more, or 0.1 or more, or 0.2 or more, or 0.3 or more, or 0.5 or more, or 0.7 or more, or 1.0 or more, or 1.5 or more, or 2.0 or more, or 2.5 or more.

[0043] The soluble carbohydrate content in the liquid seasoning of the present invention is not limited as long as it is added in a manner that satisfies the ratio of the soluble carbohydrate content to the sodium content in the liquid seasoning. Calculated by wet mass, it can, for example, be set to a range of 0.01% by mass or more and 60% by mass or less. Specifically, the upper limit of the soluble carbohydrate content is generally 60% by mass or less, and can be set to 50% by mass or less, or 47% by mass or less, or 45% by mass or less, or 42% by mass or less, or 40% by mass or less, or 37% by mass or less, or 35% by mass or less, or 32% by mass or less, or 30% by mass or less, or 27% by mass or less, or 25% by mass or less, or 22% by mass or less, or 20% by mass or less, or 17% by mass or less, or 15% by mass or less, or 12% by mass or less, or 10% by mass or less, or 9.5% by mass or less, or 9.0% by mass or less, or 8.5% by mass or less, or 8.0% by mass or less. On the other hand, there is no lower limit to the content of soluble carbohydrates, which can be set to 0.01% by mass or more, or 0.05% by mass or more, or 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more.

[0044] The soluble carbohydrate content in the liquid seasoning of the present invention is determined by means of the following method: according to the determination method of "available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose and trehalose)" in the 2015 edition (seventh revision) of the Japanese Food Standards Tables, high performance liquid chromatography is used to determine the content, and the values ​​are summed by comparing each measured value with the content of a standard of monosaccharides or low-sugars (2-10 sugars) with known concentrations.

[0045] In this invention, "soluble carbohydrates" refers to carbohydrates that are soluble in water, and specifically refers to monosaccharides and low-sugar carbohydrates (sugars with 2 to 10 monosaccharide bonds). Therefore, it does not include starch, which has a much larger number of sugar bonds.

[0046] The soluble carbohydrates contained in the liquid seasoning of the present invention may be contained in edible plants or other food ingredients used as raw materials for the liquid seasoning, or may be added separately from the food ingredients during the manufacture of the liquid seasoning of the present invention, or may be generated during the manufacture of the liquid seasoning of the present invention. Alternatively, the total amount of soluble carbohydrates obtained from two or more of these sources may satisfy the predetermined content and / or ratio. When soluble carbohydrates are added externally during the manufacture of the liquid seasoning of the present invention, a high-purity formulation that has been refined and extracted may be added, or a processed product of a plant raw material containing soluble carbohydrates (e.g., an extract) may be added. However, it is preferable that more than half (more preferably all) of the soluble carbohydrates contained in the liquid seasoning are derived from a food ingredient, more preferably from edible plants.

[0047] <Acetic Acid Conversion Acidity> From the perspective of deepening flavor, the ratio of acetic acid equivalent acidity to dihydrocapsaicin concentration in the liquid seasoning of the present invention can be set to a predetermined value or higher. Here, "deep flavor" refers to a complex flavor formed by combining multiple basic flavors.

[0048] The acetic acid-converted acidity of the liquid seasoning of the present invention is not particularly limited, and can be set in the range of 0.01% by mass or more and 10% by mass or less, calculated by wet mass. Specifically, the lower limit of the acetic acid-converted acidity is usually 0.01% by mass, preferably 0.02% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.06% by mass or more, or 0.07% by mass or more, or 0.08% by mass or more, or 0.09% by mass or more, or 0.1% by mass or more, or 0.2% by mass or more, or 0.3% by mass or more, or 0.4% by mass or more, or 0.6% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more. On the other hand, there is no upper limit to the acidity of the acetic acid, which can be set to less than 10% by mass, or less than 7.5% by mass, or less than 5.0% by mass, or less than 4.0% by mass, or less than 3.5% by mass, or less than 3.0% by mass. In addition, when the above requirements are fully met, since it is a room temperature or low temperature edible seasoning for use in edible seasonings at temperatures below room temperature (e.g., below 20°C, with no particular lower limit, but above 0°C) or low temperature (e.g., below 15°C, with no particular lower limit, but above 0°C), in addition to suppressing the astringent taste as an effect of the invention of this application, it also suppresses the volatilization of acetic acid. Therefore, it is possible to make a seasoning that achieves a balance between spiciness and other flavors while suppressing the choking caused by acetic acid. Specifically, examples include: dipping sauces for cold udon noodles or cold thin noodles, broth for cold pot dishes made by refrigerating or chilling ingredients that have undergone pre-treatment such as cooking, and sauces for cold hot pot.

[0049] In this invention, the converted acidity of acetic acid is determined according to the method for measuring "acidity" specified in the Japanese Agricultural and Forestry Standards for Brewed Vinegar (Ministry of Agriculture, Forestry and Fisheries Notification No. 1626, December 13, 2019), except that samples are taken by weight. Specifically, it can be calculated by determining the hydrogen ion concentration in the sample by neutralization titration and multiplying that value by the molecular weight of the monocarboxylic acid, i.e., acetic acid (60.05 g / mol). For example, in the case of a solution with a citric acid concentration of 0.20% by mass, the converted acidity of acetic acid is 0.19 by mass.

[0050] In this invention, "acetic acid converted acidity" refers to converting all acids contained in the liquid seasoning of this invention into the acidity (%) of acetic acid. Furthermore, the acids contained in the liquid seasoning of this invention may be those contained in edible plants or other food ingredients used as raw materials for the liquid seasoning, or they may be added separately from the food ingredients during the manufacture of the liquid seasoning of this invention, or they may be generated during the manufacture of the liquid seasoning of this invention. Alternatively, the total amount of acids obtained from two or more of these sources may satisfy the predetermined content and / or proportion. When adding acids externally during the manufacture of the liquid seasoning of this invention, a highly purified preparation that has been refined and extracted may be added, or it may be added in the form of a processed plant raw material containing acids (e.g., an extract). However, it is preferable that more than half (more preferably all) of the acids contained in the liquid seasoning originate from a food ingredient.

[0051] Furthermore, the ratio of acetic acid equivalent acidity to dihydrocapsaicin concentration in the liquid seasoning of the present invention is not particularly limited, and can be set in the range of 0.01 or higher and 1000 or lower. Specifically, the lower limit of the ratio is usually 0.01 or higher, preferably 0.05 or higher, or 0.07 or higher, or 0.1 or higher, or 0.12 or higher, or 0.15 or higher, or 0.17 or higher, or 0.2 or higher, or 0.25 or higher, or 0.5 or higher, or 0.75 or higher, or 1.0 or higher, or 1.25 or higher, or 1.5 or higher, or 2.0 or higher, or 2.5 or higher, or 3.0 or higher. On the other hand, the upper limit of the ratio is not limited, and can be set to 1000 or lower, or 750 or lower, or 500 or lower, or 250 or lower, or 100 or lower, or 75 or lower, or 50 or lower.

[0052] <Fats> From the perspective of reducing the persistence of sweetness, the liquid seasoning of the present invention may also contain oil. The term "persistence of sweetness" refers to the sweetness that continues even after several seconds in the mouth.

[0053] The oil content in the liquid seasoning of the present invention is not particularly limited, but can be set to a range of 0.01% by mass or more and 80% by mass or less, calculated in terms of wet mass. Specifically, the upper limit of the oil content is usually 80% by mass or less, preferably 75% by mass or less, or 70% by mass or less, or 65% by mass or less. On the other hand, the lower limit of the oil content is not limited, and can be set to 0.01% by mass or more, or 0.02% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more.

[0054] The oil content in the liquid seasoning of the present invention was determined according to the 2015 edition (seventh revision) of the Japanese Food Standard Composition Table and using a diethyl ether-based Soxhlet extraction method.

[0055] The oils contained in the liquid seasoning of the present invention may be contained in edible plants or other food ingredients that are raw materials for the liquid seasoning, or they may be added separately from the food ingredients during the manufacture of the liquid seasoning of the present invention, or they may be generated during the manufacture of the liquid seasoning of the present invention. Alternatively, the total amount of oils obtained from two or more of these sources may satisfy the predetermined content and / or proportion. When oils are added externally during the manufacture of the liquid seasoning of the present invention, highly purified oils that have been refined and extracted may be added, or they may be added in the form of a processed plant raw material containing oils (e.g., an extract). However, it is preferable that more than half (more preferably all) of the oils contained in the liquid seasoning are derived from a food ingredient, more preferably from edible plants. Examples of oils and fats include: sesame oil, rapeseed oil, high-oleic rapeseed oil, soybean oil, palm oil, palm stearin, palm oleate glycerides, palm kernel oil, palm mid-fraction (PMF), cottonseed oil, corn oil, sunflower oil, high-oleic sunflower oil, safflower oil, olive oil, flaxseed oil, rice oil, camellia oil, perilla oil, aromatic oils, coconut oil, grapeseed oil, peanut oil, almond oil, avocado oil, salad oil, canola oil, fish oil, beef tallow, lard, chicken fat, or medium-chain triglycerides (MCT), diglycerides, hardened oils, transesterified oils, milk fat, ghee, cocoa butter, etc. These oils and fats can be used alone or in any combination and ratio. The oils and fats used in this invention can be derived from one material or from two or more materials. Furthermore, the oil can be a liquid oil at 20°C or higher, or an oil that is 50% or more, 75% or more, or 100% by mass of the total oil. Alternatively, the oil can be a solid oil at 20°C or higher, or an oil that is 50% or more, 75% or more, or 100% by mass of the total oil. When the requirements for solid oil are fully met, since it is a high-temperature edible condiment used for applications such as edible seasonings at high temperatures (50°C or higher), in addition to suppressing the astringent taste as an effect of the invention of this application, a rich spiciness can be perceived through the dissolved oil, thereby creating a condiment that achieves a balance between spiciness and other flavors. Specifically, examples include: dipping sauces for udon noodles or boiled noodles, broth for hot pot where food is heated while eating, and sauces for grilled fish.

[0056] Alternatively, the oil in the dihydrocapsaicin extraction solvent may fully meet the specified state, or the oil contained in a liquid seasoning other than the extraction solvent may fully meet the specified state.

[0057] Citric acid From the viewpoint of providing a refreshing spiciness, the liquid seasoning of the present invention may also contain citric acid, preferably in a ratio of citric acid content to acetic acid equivalent acidity of a predetermined value or higher.

[0058] The ratio of citric acid content to acetic acid in the liquid seasoning of the present invention is not particularly limited, for example, it can be set to a range of 0.01 or higher and 100 or lower. Specifically, the lower limit of the ratio is usually 0.01 or higher, preferably 0.03 or higher, or 0.05 or higher, or 0.07 or higher, or 0.1 or higher, or 0.15 or higher, or 0.2 or higher, or 0.25 or higher, or 0.3 or higher. On the other hand, the upper limit of the ratio is not limited, and can be set to 100 or lower, or 95 or lower, or 90 or lower, or 85 or lower.

[0059] The citric acid content in the liquid seasoning of the present invention was determined using high performance liquid chromatography (HPLC), specifically using the method described in the examples described later.

[0060] In this invention, "citric acid" refers to citric acid molecules and citrate ions derived from raw materials or additives in liquid seasonings, and "citric acid content" refers to the total concentration of these.

[0061] The citric acid contained in the liquid seasoning of the present invention may be contained in edible plants or other food ingredients used as raw materials for the liquid seasoning, or it may be added separately from the food ingredients during the manufacture of the liquid seasoning of the present invention, or it may be generated during the manufacture of the liquid seasoning of the present invention. Alternatively, the total amount of citric acid from two or more of these sources may satisfy the predetermined content and / or ratio. When citric acid is added externally during the manufacture of the liquid seasoning of the present invention, a high-purity formulation that has been refined and extracted may be added, or it may be added in the form of a processed plant raw material containing citric acid (e.g., an extract). However, it is preferable that more than half (more preferably all) of the citric acid contained in the liquid seasoning is derived from a food ingredient, more preferably from edible plants. Examples of ingredients containing citric acid molecules and citrate ions include fruit juice or organic acid-based seasonings, citrate salts, or formulations isolated from these ingredients that are added to the composition. Examples of citrates include trisodium citrate, tripotassium citrate, and their hydrates (trisodium citrate dihydrate, tripotassium citrate monohydrate, etc.).

[0062] <Juice content> The fruit juice content (converted from freshly squeezed fruit juice) in the liquid seasoning of the present invention is not particularly limited, and can be set in the range of 0.05% by mass or more and 100% by mass or less, calculated by wet mass. Specifically, the lower limit of the fruit juice content is usually 0.05% by mass or more, preferably 0.1% by mass or more, or 0.15% by mass or more, or 0.2% by mass or more. On the other hand, the upper limit of the fruit juice content can be set to 100% by mass or less, or 90% by mass or less.

[0063] In this invention, "juice" refers to the liquid extracted from a fruit or the liquid portion of a fruit obtained through extraction or the like. In the case of pastes or mashes obtained by filtering or grinding the fruit, it refers to the liquid portion therein. Fruit juices used in the liquid seasonings of this invention may include, for example, juices derived from citrus fruits (e.g., lemon, Valencia orange, Navel orange, grapefruit, lime, flat lemon, sour orange, sweet orange, stinky orange, tangerine, citron, bergamot, summer mandarin, hachisaku, hinata, sweet grapefruit, dekopon, Iyokan, bushikan, Seminole, pomelo, mandarin orange, Satsuma mandarin, ponkan, Kishu mandarin, kumquat, tangerine, pomelo, late white grapefruit, etc.), apple, pineapple, peach, grape, strawberry, pear, banana, kiwi, cassis, acerola, blueberry, raspberry, persimmon, apricot, guava, plum, mango, papaya, lychee, etc. These juices may use one or more types. In addition, the juices may also be those obtained through freezing, concentration, reconstitution, or other processing.

[0064] Furthermore, the juice is preferably a juice with a citric acid content of 0.1% or more, or 0.25% or more, or 0.5% or more, or 0.75% or more, or 1.0% or more, or 1.5% or more, calculated on a wet weight basis. It is preferably a juice that is specified as a citric acid specification in the Japanese Agricultural Standards (JAS) specifications for juice (Japanese Agricultural and Forestry Standards for Fruit Beverages, Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013), among which lemon juice, lime juice, and stinky orange juice are preferred. Furthermore, the juice is preferably a juice with a sugar content of 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more. It is preferably a juice specified as a sugar content in the JAS specifications for fruit juices (Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013), and is preferably a citrus juice (excluding juices without a sugar content specification) or apple juice. Additionally, the juice is preferably a citrus juice with a D-limonene concentration of 0.1 ppm by mass or more, or 0.5 ppm by mass or more, or 1.0 ppm by mass or more.

[0065] In the present invention, the so-called "juice content rate (converted to freshly squeezed juice)" refers to the mass% concentration when the freshly squeezed juice obtained by pressing fruits is set to 100%, and can be calculated by multiplying the content rate (mass%) of the juice formulated in food and drink by the concentration multiple of the juice. For example, when apple juice with a concentration multiple of 5 times is formulated in food and drink at 10 mass%, the juice content rate (converted to freshly squeezed) is 50 mass%. In addition, the concentration multiple of each juice can be converted, for example, based on the minimum value of the reference of the saccharimeter reading of freshly squeezed juice of various fruits or the acidity reference shown in the JAS standard (Japanese agricultural and forestry standard for fruit beverages, Ministry of Agriculture, Forestry and Fisheries notice No. 3118 of December 24, 2013).

[0066] <D-limonene> From the viewpoint of reducing pungent spiciness, the liquid flavoring agent of the present invention may also contain D-limonene, and preferably the D-limonene concentration is below a certain value.

[0067] The D-limonene concentration in the liquid flavoring agent of the present invention is not particularly limited, and in terms of wet mass conversion, for example, it can be set in the range of 0.01 mass ppm or more and 70 mass ppm or less. Specifically, the upper limit of the D-limonene concentration is usually 70 mass ppm or less, preferably 65 mass ppm or less, or 60 mass ppm or less, or 55 mass ppm or less, or 50 mass ppm or less, or 45 mass ppm or less, or 40 mass ppm or less. On the other hand, the lower limit of the D-limonene concentration can be set to 0.01 mass ppm or more, or 0.02 mass ppm or more, or 0.03 mass ppm or more, or 0.05 mass ppm or more.

[0068] The D-limonene concentration in the liquid flavoring agent of the present invention is measured using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), specifically, by the method described in the following examples.

[0069] D-Limonene (CAS No.: 5989-27-5) is a monocyclic monoterpene, typically an aroma component with a lemon-like fragrance found in the peel of citrus fruits. The D-limonene contained in the liquid seasoning of the present invention may be contained in edible plants or other food ingredients used as raw materials for the liquid seasoning, or it may be added separately from the food ingredient during the manufacture of the liquid seasoning of the present invention, or it may be produced during the manufacture of the liquid seasoning of the present invention. Alternatively, the total amount of D-limonene obtained from two or more of these sources may satisfy the predetermined content and / or ratio. When adding D-limonene externally during the manufacture of the liquid seasoning of the present invention, a highly purified formulation that has been refined and extracted may be added, or it may be added in the form of a processed plant raw material containing D-limonene (e.g., an extract). However, it is preferable that more than half (more preferably all) of the D-limonene contained in the liquid seasoning originates from a food ingredient, more preferably from edible plants. Examples of substances containing D-limonene include spices, fruit juices, and extracts. Spices are preferred as they are only needed in small amounts in liquid seasonings. There are no particular limitations on the type of spice, but citrus spices are preferred, and among citrus spices, lemon or orange spices are particularly desirable.

[0070] <Amino acids, nucleic acids> From the viewpoint of reducing the salty and pungent taste or the astringent taste caused by salt, the liquid seasoning of the present invention may also contain at least one amino acid or nucleic acid.

[0071] In this invention, "amino acid" refers to an amino acid and its salt, and the type of amino acid is not particularly limited. The amino acids contained in the liquid seasoning of this invention may be contained in the food ingredients used as raw materials for the liquid seasoning, or may be added separately from the food ingredients during the manufacture of the liquid seasoning of this invention, or may be generated during the manufacture of the liquid seasoning of this invention. Alternatively, the total amount of amino acids obtained from two or more of these sources may meet a predetermined content and / or ratio. When amino acids are added externally during the manufacture of the liquid seasoning of this invention, a high-purity formulation that has been refined and extracted may be added, or it may be added in the form of a processed raw material containing amino acids (e.g., an extract). However, it is preferable that more than half (more preferably all) of the amino acids contained in the liquid seasoning are derived from a food ingredient. Examples of amino acid-containing seasonings include, for instance, amino acid-based seasonings. Examples of amino acid-based seasonings include: sodium L-glutamate, DL-alanine, glycine, L-tryptophan or DL-tryptophan, L-phenylalanine, L-methionine or DL-methionine, L-lysine, L-aspartic acid, sodium L-aspartate, L-arginine, etc. These amino acids can be used alone, or in any combination or ratio of two or more. Each amino acid can be an L-form, a D-form, or a DL-form containing both L-forms and D-forms in any ratio; L-forms are preferred. The amino acid content in the liquid seasoning of this invention is not particularly limited, but can be set to, for example, a range of 0.01% by mass and 30% by mass, calculated by wet mass. Specifically, the lower limit of the amino acid content is usually 0.01% by mass or more, preferably 0.02% by mass or more, or 0.04% by mass or more, or 0.06% by mass or more, or 0.08% by mass or more, or 0.09% by mass or more. On the other hand, the upper limit of the amino acid content can be set to 30% by mass or less, or 25% by mass or less, or 20% by mass or less.

[0072] In this invention, "nucleic acid" refers to nucleic acid and its salt. The nucleic acid contained in the liquid seasoning of this invention may be contained in the food ingredient used as the raw material of the liquid seasoning, may be added separately from the food ingredient during the manufacture of the liquid seasoning of this invention, or may be generated during the manufacture of the liquid seasoning of this invention. Alternatively, the total amount and / or proportion of nucleic acids obtained from two or more of these sources may meet a predetermined content. When nucleic acid is added externally during the manufacture of the liquid seasoning of this invention, a highly purified preparation that has been refined and extracted may be added, or it may be added in the form of a processed raw material containing nucleic acid (e.g., an extract). However, it is preferable that more than half (more preferably all) of the nucleic acid contained in the liquid seasoning originates from a food ingredient. Examples of ingredients containing nucleic acids include amino acid-based seasonings, and examples of nucleic acid-based seasonings include disodium 5'-inosinate, disodium 5'-guanylate, disodium 5'-uridine, disodium 5'-cytidine, calcium 5'-ribonucleotide, and disodium 5'-ribonucleotide. Among these, disodium 5'-inosinate or disodium 5'-guanylate are preferred for imparting sweetness, with disodium 5'-inosinate being even more preferred. These nucleic acids can be used alone, or in any combination or ratio, with two or more being used together.

[0073] The nucleic acids (e.g., the total amount of disodium 5'-inosinate and disodium 5'-guanylate, particularly the content of disodium 5'-inosinate and disodium 5'-guanylate) in the liquid seasoning of the present invention are not particularly limited, and can be set in the range of 0.01% by mass or more and 10% by mass or less, calculated in wet mass. Specifically, the lower limit of the nucleic acid is usually 0.01% by mass or more, preferably 0.02% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.06% by mass or more, or 0.07% by mass or more, or 0.08% by mass or more, or 0.09% by mass or more. On the other hand, the upper limit of the nucleic acid is not limited, and can be set to 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less, or 4.0% by mass or less, or 3.5% by mass or less, or 3.0% by mass or less.

[0074] Succinic acid, sodium succinate The liquid seasoning of the present invention may also contain at least one of succinic acid and sodium succinate.

[0075] The succinic acid content in the liquid seasoning of the present invention is not particularly limited, but from the viewpoint of producing a lasting astringent taste, it is preferably below a predetermined concentration. Specifically, in terms of wet mass conversion, it can be set to a range of 0.001% by mass or more and 1.0% by mass or less. Specifically, the upper limit of the succinic acid content is generally 1.0% by mass or less, preferably 0.7% by mass or less, or 0.5% by mass or less, or 0.3% by mass or less, or 0.1% by mass or less, or 0.09% by mass or less, or 0.08% by mass or less, or 0.07% by mass or less. On the other hand, the lower limit of the succinic acid content is not limited, and can be set to 0.001% by mass or more, or 0.003% by mass or more, or 0.005% by mass or more, or 0.007% by mass or more, or 0.01% by mass or more, or 0.02% by mass or more, or 0.03% by mass or more, or 0.04% by mass or more. Furthermore, the so-called "persistent astringency" refers to the astringency that continues even after several seconds in the mouth.

[0076] The sodium succinate content in the liquid seasoning of the present invention is not particularly limited, but from the viewpoint of producing a persistent astringent taste, it is preferably below a predetermined concentration. Specifically, in terms of wet mass conversion, it can be set to a range of 0.001% by mass or more and 1.0% by mass or less. Specifically, the upper limit of the sodium succinate content is generally 1.0% by mass or less, preferably 0.8% by mass or less, or 0.6% by mass or less, or 0.5% by mass or less, or 0.4% by mass or less, or 0.3% by mass or less, or 0.2% by mass or less, or 0.1% by mass or less. On the other hand, the lower limit of the sodium succinate content is not limited, and can be set to 0.001% by mass or more, or 0.003% by mass or more, or 0.005% by mass or more, or 0.007% by mass or more, or 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.07% by mass or more.

[0077] 2. Methods for manufacturing liquid seasonings The method for manufacturing the liquid seasoning of the present invention is not particularly limited. As long as a liquid seasoning that fully satisfies the various necessary conditions is obtained, any method can be used. For example, the liquid seasoning of the present invention can be efficiently manufactured by adding an extract containing dihydrocapsaicin to the liquid seasoning.

[0078] The preferred embodiment of the method for manufacturing the liquid seasoning of the present invention includes the following stages (a), (b) and (c). (a) The stage of adding plant raw materials containing dihydrocapsaicin to the extraction solvent (b) The stage of preparing dihydrocapsaicin-containing extracts by extracting dihydrocapsaicin from plant raw materials using an extraction solvent. (c) Adding the dihydrocapsaicin-containing extract prepared in stage (b) to a liquid seasoning containing 0.01% by mass or more sodium and a soluble carbohydrate content to sodium content ratio of less than 20.

[0079] In stage (a), the plant material containing dihydrocapsaicin is added to the extraction solvent. Here, the extraction solvent is not particularly limited, but from the viewpoint of maintaining a good level of sustained spiciness, a highly hydrophobic extraction solvent is preferred, such as solvents containing ethanol or oils. Furthermore, from the viewpoint of dihydrocapsaicin extraction efficiency, the pH of the extraction solvent is preferably adjusted to 1.0 or higher and 11.0 or lower. More specifically, the pH of the extraction solvent is preferably 11.0 or lower, 10.5 or lower, or 10.0 or lower; the lower limit of the pH is not particularly limited, but is generally preferred to be 1.0 or higher, 1.5 or higher, 2.0 or higher, or 2.5 or higher.

[0080] In the method of the present invention, a stage for adjusting the pH of the extraction solvent to the stated range may also be included together with stage (a) of adding the plant material containing dihydrocapsaicin to the extraction solvent. Specifically, the method for adjusting the pH of the extraction solvent may be a method of adjusting the pH of the extraction solvent after the stage of adding the plant material containing dihydrocapsaicin to the extraction solvent, or it may be a method of adding the plant material containing dihydrocapsaicin to an extraction solvent whose pH has been pre-adjusted to a predetermined range. When adjusting the pH, the pH may be adjusted by dissolving a pH adjusting agent (e.g., sodium hydroxide, potassium hydroxide, potassium carbonate, calcium carbonate, potassium gluconate, lactic acid, citric acid, tartaric acid, malic acid, and acetic acid, etc.) in the extraction solvent.

[0081] In stage (b), an extract containing dihydrocapsaicin is prepared by extracting dihydrocapsaicin from plant raw materials containing dihydrocapsaicin using an extraction solvent. The plant raw materials containing dihydrocapsaicin are not particularly limited in variety or form, as long as they are plant raw materials containing dihydrocapsaicin, such as chili peppers. Extraction refers to the process of separating the solvent-soluble components contained in the raw material using a solvent. The extract containing dihydrocapsaicin can be prepared by adding the plant raw material containing dihydrocapsaicin to the extraction solvent, allowing it to stand, and then filtering. Alternatively, it can be prepared by heating the extraction solvent containing the plant raw material containing dihydrocapsaicin to a specific temperature and then allowing it to stand, or by maintaining a certain temperature while stirring. Furthermore, the extract containing dihydrocapsaicin can be a paste containing a relatively higher amount of plant raw material containing dihydrocapsaicin than the extraction solvent, from which dihydrocapsaicin is extracted from the extraction solvent contained in the paste.

[0082] Alternatively, the extraction solvent can be heated in any manner. There are no particular limitations on the heating conditions; for example, the heating temperature can be set to a range of 50°C or higher and 200°C or lower, and the processing time can be set to a range of 30 seconds or higher and less than 120 minutes. More specifically, the lower limit of the heating temperature can be, for example, 50°C or higher, or 55°C or higher, or 60°C or higher, or 65°C or higher, or 70°C or higher, or 75°C or higher, or 80°C or higher, or 85°C or higher, or 90°C or higher, or 95°C or higher. The upper limit of the heating temperature is generally, 200°C or lower, or 190°C or lower, or 180°C or lower, or 170°C or lower, or 160°C or lower. The lower limit of the heating time can be, for example, 30 seconds or higher, or 1 minute or higher, or 2 minutes or higher, and the upper limit of the heating time can be, for example, less than 120 minutes, less than 110 minutes, less than 100 minutes, less than 90 minutes, less than 80 minutes, or less than 70 minutes. Generally, heating temperature and heating time are roughly interdependent, with the following tendency: the higher the heating temperature, the shorter the heating time; conversely, the longer the heating time, the lower the heating temperature. Therefore, it is sufficient to set appropriate ranges for heating temperature and heating time, taking into account the relationship between them. Specifically, heating extraction can be performed within a range of 70°C to 200°C for less than 110 minutes, within a range of 80°C to 200°C for less than 100 minutes, or within a range of 85°C to 200°C for less than 90 minutes.

[0083] Alternatively, stage (b) can be performed by mixing plant materials containing dihydrocapsaicin and ingredients other than the extraction solvent in the extraction solvent, or by adding other ingredients after extracting dihydrocapsaicin as the dihydrocapsaicin-containing extract. Furthermore, the dihydrocapsaicin-containing extract obtained through stage (b) is preferably obtained by mixing the plant materials containing dihydrocapsaicin with the extraction solvent and then separating the solids and liquids from the plant materials containing dihydrocapsaicin.

[0084] In stage (c), the dihydrocapsaicin-containing extract obtained in stage (b) is added to a liquid seasoning containing 0.01% by mass or more sodium and a soluble carbohydrate content to sodium content ratio of less than 20. Stages (a), (b), and (c) may be performed separately or two or more stages may be performed simultaneously.

[0085] Furthermore, in stage (c), it is preferable to adjust the pH of the dihydrocapsaicin-containing extract obtained after the extraction stage of stage (b) (sometimes simply referred to as the "stage (b) extract") to a relatively acidic level. The technical significance of this is that by adjusting the pH of the stage (b) extract to a relatively acidic level from the extraction stage onwards, the structural components of the present invention are immobilized. More specifically, the pH can be adjusted such that the difference in pH between the stage (b) extract (i.e., the dihydrocapsaicin-containing extract obtained after the extraction stage of stage (b)) and the liquid seasoning obtained in stage (c) is 0.1 or more and 10.0 or less. More specifically, the lower limit of the reduction difference can be 0.1 or higher, 0.2 or higher, 0.3 or higher, 0.4 or higher, 0.5 or higher, 0.6 or higher, 0.7 or higher, 0.8 or higher, or 0.9 or higher, and the upper limit of the reduction difference can be 10.0 or lower, 9.0 or lower, 8.0 or lower, 7.0 or lower, 6.0 or lower, 5.0 or lower, 4.0 or lower, 3.0 or lower, or 2.0 or lower.

[0086] Alternatively, in stage (c), the pH of the dihydrocapsaicin-containing extract, after being adjusted to a relatively acidic side, can be adjusted to a predetermined range. Specifically, in stage (c), the pH of the dihydrocapsaicin-containing extract, after being adjusted to a relatively acidic side, can be adjusted to 2.0 or higher but less than 7.0. More specifically, the lower limit of the pH only needs to be 2.0 or higher, 2.5 or higher, or 3.0 or higher, while the upper limit of the pH is not particularly limited, and is generally less than 7.0, 6.5, 6.0, 5.5, 5.0, 4.6 or 4.0.

[0087] In addition, the method of the present invention may also be a method of adjusting the pH of the extract in stage (b) to a relatively acidic side by dissolving a pH adjusting agent (such as lactic acid, citric acid, tartaric acid, malic acid, and acetic acid) in the extraction solvent, or a method of adjusting the pH of the extract in stage (b) to a relatively acidic side by using extractive components from plant raw materials containing dihydrocapsaicin, which are the objects of extraction, or a method of adjusting the pH of the food containing dihydrocapsaicin to a relatively acidic side by adding food to the extract containing dihydrocapsaicin or adding the extract containing dihydrocapsaicin to food, utilizing the buffering capacity of the food.

[0088] As long as the liquid seasoning contains dihydrocapsaicin and the sodium content and the ratio of soluble carbohydrates to sodium content are within the specified range, in addition to the above, flavoring ingredients (bonito broth, kelp broth, bonito extract, kelp extract, fish and shellfish extract, fruit juice, etc.), umami seasonings (soy sauce, fish sauce, protein hydrolysate, yeast extract, etc.), emulsifiers, thickeners, vegetables (garlic, ginger, onion, etc.) or vegetable extracts, alcohol or wine, etc., may also be appropriately added. [Example]

[0089] The present invention will now be described in more detail based on embodiments. These embodiments are merely examples for the purpose of illustration and are not intended to limit the invention in any way to these embodiments.

[0090] (Experimental Example 1) Effects of sodium content and the ratio of soluble carbohydrate content to sodium content (1) Sample preparation The raw materials used are refined salt as table salt, granulated sugar as soluble carbohydrates, brewed vinegar as acetic acid (manufactured by Mizkan Co., Ltd., acetic acid equivalent acidity 15% by mass), lemon juice as citric acid (citric acid content 6.5% by mass), and rice oil as oil. The following ethanol extract is used, that is, 10 g of chili peppers are mixed with 100 g of 90% aqueous ethanol while stirring, left standing at 90 °C for 15 minutes, and then filtered through filter paper No. 2 to obtain an ethanol extract (dihydrocapsaicin content 0.024% by mass, water content after extraction 82% by mass) as dihydrocapsaicin. These raw materials are added to water in such a way as to achieve the dihydrocapsaicin (sometimes also recorded as "DC" in the table), sodium (sometimes also recorded as "Na" in the table), soluble carbohydrate content, citric acid content, acetic acid equivalent acidity, and oil content shown in Table 1-1, Table 1-2, and Table 1-3, thereby preparing the test samples for Test Areas 1 to Test Area 26. In addition, except that the following oil extract is used instead of the ethanol extract, that is, 100 g of chili peppers are mixed with 100 g (in terms of wet mass) of salad oil while stirring, left standing at 160 °C for 15 minutes, and then filtered through filter paper No. 2 to obtain an oil extract (dihydrocapsaicin content 0.024% by mass, water content after extraction 35% by mass) as dihydrocapsaicin, the test samples are prepared in the same manner as described above.

[0091] (2) Determination of Component Content in Test Samples (2-1) Dihydrocapsaicin Concentration The dihydrocapsaicin concentration is determined by the following method. To 5 g of the test sample and 1 mL of the internal standard solution (diphenylamine 50 ppm), methanol is added and the volume is made up to 25 mL. The obtained test sample suspension is subjected to ultrasonic treatment at 40 kHz and a water temperature of 25 °C for 30 minutes, refrigerated for more than 2 hours, then shaken up and down 10 times, and the supernatant is filtered through a 0.45 μm filter, and the resulting filtrate is used for determination. According to the following conditions, a high performance liquid chromatograph (HPLC) is used to analyze the peak area of dihydrocapsaicin. In addition, the internal standard solution is added to a standard sample (manufactured by Fujifilm Wako Pure Chemical Corporation, Wako 1st grade, model 030-11353) with a capsaicin concentration of 67% by mass and a dihydrocapsaicin concentration of 30% by mass after dilution with methanol at the same concentration as the test sample and analyzed in the same manner, and the dihydrocapsaicin concentration is calculated by the internal standard method. <HPLC Conditions> Determination Equipment: High Performance Liquid Chromatograph (manufactured by Shimadzu Corporation, model LC-20AC) Mobile Phase (1) Acetonitrile Aqueous Solution, Flow Rate 1.0 mL / min Mobile phase (2): 0.1% phosphoric acid aqueous solution, flow rate 1.0 mL / min Column: Cadeza CD-C18 150×4.6 mm Column temperature: 40 °C Detection: UV-VIS detector SPD-20A (manufactured by Shimadzu Corporation)

[0092] (2-2) Sodium content The sodium content is based on "sodium" in the "Japanese Food Standard Composition Table 2015 Edition (7th Revision)" and is determined by atomic absorption spectrometry.

[0093] (2-3) Soluble carbohydrate content The content of soluble carbohydrates and monosaccharides (glucose, fructose content) is determined as follows: Based on the measurement method of "available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose, and trehalose)" in the "Japanese Food Standard Composition Table 2015 Edition (7th Revision)", and measured by high performance liquid chromatography. The values obtained by comparing each measured value with the content of monosaccharide or oligosaccharide (2 sugars - 10 sugars) standards with known concentrations are summed up.

[0094] (2-4) Measurement of acetic acid equivalent acidity Regarding the acetic acid equivalent acidity, except for taking the sample by weight, it is calculated as follows: Based on the measurement method of "acidity" specified in the Japanese agricultural and forestry specifications for brewed vinegar, and the hydrogen ion concentration in the sample is measured by neutral titration, and the value is multiplied by the molecular weight of monocarboxylic acid, acetic acid (60.05 g / mol).

[0095] (2-5) Measurement of citric acid content Use a high performance liquid chromatograph (HPLC) and measure the citric acid content using the following conditions. <HPLC conditions> High performance liquid chromatograph (manufactured by Shimadzu Corporation, model LC-10ADVP) Mobile phase (1): 4 mM p-toluenesulfonic acid aqueous solution, flow rate 0.9 mL / min Mobile phase (2): 16 mM Bis-Tris aqueous solution containing 4 mM p-toluenesulfonic acid and 80 μM EDTA, flow rate 0.9 mL / min Tube String: Shodex KC810P+KC-811×2 (manufactured by Showa Denko Co., Ltd.) Column temperature: 50℃ Detection: UV 260 nm

[0096] (2-6) Determination of oil content The fat content was determined according to the "Japanese Food Standard Composition Table 2015 Edition (Seventh Revision)" and using a diethyl ether-based Soxhlet extraction method.

[0097] (2-7) Determination of moisture content Moisture content was determined according to the 2020 edition of the Japanese Food Standards Table (eighth revision) and using the Karl Fisher method.

[0098] (3) Functional evaluation test The functionality of the sample prepared in (1) was evaluated by the following procedure. First, after conducting prior training on the identification of food's taste, texture, or appearance, inspectors are selected based on the following criteria: exceptional performance; experience in product development; extensive knowledge related to the quality of food's taste, texture, or appearance; and the ability to provide absolute evaluation of each sensory inspection item. Specifically, after conducting identification training (A) through (C) below, inspectors are selected based on their exceptional performance, extensive knowledge related to the quality of food's taste or texture, and the ability to provide absolute evaluation of each sensory inspection item.

[0099] A) For the five tastes (sweet: the taste of sugar, sour: the taste of tartaric acid, umami: the taste of sodium glutamate, salty: the taste of sodium chloride, bitter: the taste of caffeine), prepare one aqueous solution with a concentration close to the critical limit value of each component, and add two distilled waters to each of these. The taste identification test is conducted on the sample that accurately identifies each taste from a total of 7 samples. B) Concentration difference identification test to accurately identify the concentration difference of 5 salt solutions and acetic acid solutions with slightly different concentrations. C) A three-point identification test to accurately identify soy sauce from Company B among three samples: two from Company A and one from Company B.

[0100] Next, ten selected sensory inspectors conducted sensory evaluations of the samples from each test area according to the following evaluation criteria: "inhibition of astringent taste caused by salt," "prominence of saltiness," and "overall evaluation (balance of flavor)." Regarding "inhibition of astringent taste caused by salt," samples from each test area without added dihydrocapsaicin served as a control. The evaluations for each item were conducted as follows: each inspector selected the number closest to their own evaluation from the five-stage scoring system. The evaluation results were statistically analyzed, and the arithmetic mean of the ten scores was calculated, rounded to the nearest decimal. Furthermore, evaluations were conducted at a temperature of 20°C for all test areas.

[0101] <Inhibition of astringent taste caused by salt> 5: Compared with the control, it significantly inhibits the astringent taste caused by salt, which is better. 4: Compared with the control, it is slightly better at suppressing the astringent taste caused by salt. 3: Compared with the control, it slightly suppressed the astringent taste caused by salt, within the acceptable range. 2: Compared with the control, it did not suppress the astringent taste caused by salt slightly, which is slightly unsatisfactory. 1: Compared with the control, it did not suppress the astringent taste caused by salt, which is unsatisfactory.

[0102] <The saltiness is highlighted> 5: The saltiness is greatly highlighted. 4: Highlights the saltiness. 3: Slightly salty. 2: The saltiness is not very pronounced. 1: The saltiness is not prominent.

[0103] <Overall Evaluation (Balance of Flavor)> 5: It achieves a good balance between spiciness and other flavors. 4: Achieving a balance between spiciness and other flavors is slightly better. 3: Achieving a balance between spiciness and other flavors within a permissible range. 2: The balance between spiciness and other flavors is slightly lacking, which is a bit unsatisfactory. 1: The balance between spiciness and other flavors is not achieved, which is unsatisfactory.

[0104] In addition, the "depth of flavor," "refreshing spiciness," and "persistence of sweetness reduction" were evaluated using the same procedure as the items mentioned above, with 5 points designated as ++ and 4 points as +. Regarding "persistence of sweetness reduction," samples without added oil in each test area served as controls.

[0105] <Depth of Flavor> 5: The flavor is very deep. 4: Deep flavor. 3: The flavor is slightly dark. 2: The flavor is a bit mild. 1: The flavor is weak.

[0106] <Refreshing spiciness> 5: The spiciness is very refreshing. 4: You can feel the refreshing spiciness. 3: A slightly refreshing spiciness. 2: The spiciness is barely noticeable. 1: I can't feel the refreshing spiciness.

[0107] <Persistent reduction in sweetness> 5: Compared with the control, it significantly reduces the persistence of sweetness, which is better. 4: Compared to the control, it slightly improves the persistence of sweetness. 3: Compared with the control, the persistence of sweetness is slightly reduced, within the acceptable range. 2: Compared with the control, the sweetness persistence was slightly reduced, which is slightly unsatisfactory. 1: Compared with the control, the persistence of sweetness was not reduced, which is unsatisfactory.

[0108] The measured values ​​of the component contents (DC concentration (mass ppm), Na content (mass %), soluble carbohydrate content (mass %), citric acid content (mass %), acetic acid converted acidity (mass %), and oil content (mass %) of the samples from each test area; the calculated values ​​of soluble carbohydrate content / Na content, DC concentration / Na content, DC concentration / (soluble carbohydrate content / Na content), acetic acid converted acidity / DC concentration, citric acid content / acetic acid converted acidity, and oil content / soluble carbohydrate content based on these measured values; and the results of the functional evaluation test are shown in Tables 1-1, 1-2, and 1-3.

[0109] Furthermore, the same results were obtained when oil extracts were used as samples for dihydrocapsaicin. In addition, in all test areas, the content of succinic acid and sodium succinate was less than 1.0% by mass, indicating a quality without a persistent astringent taste (the same applies to all test areas of Test Examples 2 to 4 below).

[0110] [Table 1-1] experimental zone 1 2 3 4 5 6 7 8 9 10 Measured values DC concentration (mass ppm) 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Na content (mass%) 0.005 0.01 0.05 1.3 2.0 2.7 2.8 2.8 2.8 3.3 Soluble carbohydrate content (mass %) 0.1 0.1 0.6 9.1 16.0 13.5 6.1 8.7 13.8 8.7 Citric acid content (mass %) 1.2 1.2 1.2 1.2 1.2 1.2 1.2 1.2 1.2 1.2 Acetic acid conversion acidity (mass %) 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 Oil content (mass %) 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Calculate the value Soluble carbohydrate content / Na content 20 10 12 7.0 8.0 5.0 2.2 3.1 4.9 2.6 DC concentration / Na content 60 30 6.0 0.2 0.2 0.1 0.1 0.1 0.1 0.1 DC concentration / (soluble carbohydrate content / sodium content) 0.015 0.030 0.025 0.043 0.038 0.060 0.14 0.097 0.061 0.11 Acetic acid conversion acidity / DC concentration 6.75 6.75 6.75 6.75 6.75 6.75 6.75 6.75 6.75 6.75 Citric acid content / Acetic acid conversion to acidity 0.60 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 Fat content / Soluble carbohydrate content 1.0 1.0 0.17 0.011 0.0063 0.0074 0.016 0.012 0.0072 0.012 Sensory evaluation Suppression of astringent taste caused by salt 5 5 5 5 5 5 5 5 5 5 The saltiness is prominent 2 4 4 4 4 4 5 5 5 5 Overall evaluation (balance of flavors) 2 4 4 4 4 4 5 5 5 5 Remark Too little Na The topic of no astringent taste caused by salt The saltiness was not prominent. depth of flavor ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ A refreshing spiciness ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ The sweetness lasts longer. ++ ++ ++ ++ + ++ ++ ++ ++ ++

[0111] [Table 1-2] experimental zone 11 12 13 14 15 16 17 18 19 Measured values DC concentration (mass ppm) 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Na content (mass%) 6.5 8.5 1.0 1.0 0.7 0.1 1.0 1.0 0.8 Soluble carbohydrate content (mass %) 8.7 18.7 25.0 20.0 12.6 0.27 3.6 4.6 4.4 Citric acid content (mass %) 1.2 1.2 1.2 1.2 1.2 1.2 1.2 1.2 1.2 Acetic acid conversion acidity (mass %) 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 Oil content (mass %) 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Calculate the value Soluble carbohydrate content / Na content 1.3 2.2 25 20 18 2.7 3.6 4.6 5.5 DC concentration / Na content 0.05 0.04 0.3 0.3 0.4 3.0 0.3 0.3 0.4 DC concentration / (soluble carbohydrate content / sodium content) 0.22 0.14 0.012 0.015 0.020 0.11 0.083 0.065 0.050 Acetic acid conversion acidity / DC concentration 6.75 6.75 6.75 6.75 6.75 6.75 6.75 6.75 6.75 Citric acid content / Acetic acid conversion to acidity 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 Fat content / Soluble carbohydrate content 0.012 0.0053 0.0040 0.0050 0.0079 0.37 0.028 0.023 0.023 Sensory evaluation Suppression of astringent taste caused by salt 4 4 5 5 5 5 5 5 5 The saltiness is prominent 5 5 2 4 4 5 5 5 4 Overall evaluation (balance of flavors) 4 4 2 4 4 5 5 5 4 Remark Strong spiciness depth of flavor ++ ++ ++ ++ ++ ++ ++ ++ ++ A refreshing spiciness ++ ++ ++ ++ ++ ++ ++ ++ ++ The sweetness lasts longer. ++ + + + ++ ++ ++ ++ ++

[0112] [Table 1-3] experimental zone 20 twenty one twenty two twenty three twenty four 25 26 Measured values DC concentration (mass ppm) 0.3 0.3 0.3 2.0 2.0 2.0 2.0 Na content (mass%) 2.8 3.2 3.0 2.5 2.8 3.3 3.0 Soluble carbohydrate content (mass %) 12.9 14.4 10.0 10.0 12.6 16.5 9.0 Citric acid content (mass %) 1.2 1.2 1.2 1.2 1.2 1.2 1.2 Acetic acid conversion acidity (mass %) 2.0 2.0 2.0 2.0 2.0 2.0 2.0 Oil content (mass %) 0.1 0.1 0 0.1 0.1 0.1 0.1 Calculate the value Soluble carbohydrate content / Na content 4.6 4.5 4.5 4.0 4.5 5.0 3.0 DC concentration / Na content 0.1 0.1 0.1 0.8 0.7 0.6 0.7 DC concentration / (soluble carbohydrate content / sodium content) 0.07 0.07 0.07 0.50 0.44 0.40 0.67 Acetic acid conversion acidity / DC concentration 6.75 6.75 6.75 1.0 1.0 1.0 1.0 Citric acid content / Acetic acid conversion to acidity 0.6 0.6 0.6 0.6 0.6 0.6 0.6 Fat content / Soluble carbohydrate content 0.0078 0.0069 0 0.01 0.0079 0.0061 0.011 Sensory evaluation Suppression of astringent taste caused by salt 5 5 5 5 5 5 5 The saltiness is prominent 5 5 5 5 5 5 5 Overall evaluation (balance of flavors) 5 5 5 5 5 5 5 Remark depth of flavor ++ ++ ++ + + + + A refreshing spiciness ++ ++ ++ ++ ++ ++ ++ The sweetness lasts longer. ++ ++ ++ ++ + ++

[0113] (Experimental Example 2) Effect of dihydrocapsaicin (1) Sample preparation Using the same raw materials as in Test Example 1, each raw material was added to water in the manner shown in Tables 2-1 and 2-2, with the concentration of dihydrocapsaicin, sodium content, soluble carbohydrate content, citric acid content, acetic acid converted acidity, and oil content, thereby preparing the samples for Test Zones 27 to 43.

[0114] (2) Determination of component content in the sample The content of each component in the sample was determined in the same manner as in Test Example 1.

[0115] (3) Functional evaluation test The functional evaluation of the sample prepared in (1) was performed in the same manner as in Experimental Example 1. The measured values ​​of the component contents (DC concentration (mass ppm), Na content (mass %), soluble carbohydrate content (mass %), citric acid content (mass %), acetic acid converted acidity (mass %), and oil content (mass %) of the samples from each test area; the calculated values ​​of soluble carbohydrate content / Na content, DC concentration / Na content, DC concentration / (soluble carbohydrate content / Na content), acetic acid converted acidity / DC concentration, citric acid content / acetic acid converted acidity, and oil content / soluble carbohydrate content based on these measured values; and the results of the functional evaluation test are shown in Tables 2-1 and 2-2.

[0116] [Table 2-1] experimental zone 27 28 29 30 31 32 33 34 35 36 37 38 39 Measured values DC concentration (mass ppm) 0 0.001 0.005 0.01 0.1 0.2 0.4 0.5 0.7 3.1 8.0 10 twenty three Na content (mass%) 2.8 3.0 2.8 1.0 2.8 2.8 2.8 2.8 2.8 1.0 1.0 3.0 3.0 Soluble carbohydrate content (mass %) 8.7 9.0 8.7 15.0 8.7 8.7 8.7 8.7 8.7 3.0 5.0 9.0 9.0 Citric acid content (mass %) 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 Acetic acid conversion acidity (mass %) 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 Oil content (mass %) 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 Calculate the value Soluble carbohydrate content / Na content 3.1 3.0 3.1 15 3.1 3.1 3.1 3.1 3.1 3.0 5.0 3.0 3.0 DC concentration / Na content 0 0.0003 0.002 0.01 0.04 0.07 0.14 0.18 0.25 3.1 8.0 3.3 7.7 DC concentration / (soluble carbohydrate content / sodium content) 0 0.0003 0.0016 0.0007 0.03 0.064 0.13 0.16 0.23 1.0 1.6 3.3 7.7 Acetic acid conversion acidity / DC concentration 0 1000 200 100 10 5.0 2.5 2.0 1.429 0.333 0.125 0.10 0.0435 Citric acid content / Acetic acid conversion to acidity 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 Fat content / Soluble carbohydrate content 0.23 0.22 0.23 0.13 0.23 0.23 0.23 0.23 0.23 0.67 0.40 0.22 0.22 Sensory evaluation Suppression of astringent taste caused by salt 1 3 4 4 4 5 5 5 5 5 5 5 5 The saltiness is prominent 1 4 4 4 4 5 5 5 5 5 5 5 3 Overall evaluation (balance of flavors) 1 3 4 4 4 5 5 5 5 5 5 5 3 Remark No spiciness Mild spiciness Strong spiciness depth of flavor ++ ++ ++ ++ ++ ++ ++ + + + + A refreshing spiciness ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ The sweetness lasts longer. ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++

[0117] [Table 2-2] experimental zone 40 41 42 43 Measured values DC concentration (mass ppm) 1.5 1.2 2.0 0.4 Na content (mass%) 3.2 3.5 4.0 2.8 Soluble carbohydrate content (mass %) 14.0 12.0 20.0 12.3 Citric acid content (mass %) 0.2 0.2 0.2 0.5 Acetic acid conversion acidity (mass %) 1.0 1.0 1.0 1.4 Oil content (mass %) 2.0 2.0 2.0 0 Calculate the value Soluble carbohydrate content / Na content 4.4 3.4 5.0 4.4 DC concentration / Na content 0.5 0.3 0.5 0.14 DC concentration / (soluble carbohydrate content / sodium content) 0.3 0.4 0.4 0.091 Acetic acid conversion acidity / DC concentration 0.67 0.83 0.5 3.5 Citric acid content / Acetic acid conversion to acidity 0.2 0.2 0.2 0.36 Fat content / Soluble carbohydrate content 0.15 0.17 0.1 0 Sensory evaluation Suppression of astringent taste caused by salt 5 5 5 5 The saltiness is prominent 5 5 5 5 Overall evaluation (balance of flavors) 5 5 5 5 Remark depth of flavor + + + ++ A refreshing spiciness ++ ++ ++ ++ The sweetness lasts longer. ++ ++ ++

[0118] (Experimental Example 3) Effects of acetic acid conversion acidity, citric acid content, and oil content on fat content (1) Sample preparation Using the same raw materials as in Test Example 1, each raw material was added to water in the manner shown in Tables 3-1, 3-2 and 3-3, with the concentration of dihydrocapsaicin, sodium content, soluble carbohydrate content, citric acid content, acetic acid converted acidity and oil content, thereby preparing the samples for test areas 44 to 78.

[0119] (2) Determination of component content in the sample The component content in the sample was determined in the same manner as in Test Example 1.

[0120] (3) Functional evaluation test The functional evaluation of the sample prepared in (1) was performed in the same manner as in Experimental Example 1. The measured values ​​of the component contents (DC concentration (mass ppm), Na content (mass %), soluble carbohydrate content (mass %), citric acid content (mass %), acetic acid converted acidity (mass %), and oil content (mass %) of the samples from each test area; the calculated values ​​of soluble carbohydrate content / Na content, DC concentration / Na content, DC concentration / (soluble carbohydrate content / Na content), acetic acid converted acidity / DC concentration, citric acid content / acetic acid converted acidity, and oil content / soluble carbohydrate content based on these measured values; and the results of the functional evaluation test are shown in Tables 3-1, 3-2, and 3-3.

[0121] [Table 3-1] experimental zone 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 Measured values Na content (mass%) 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 Soluble carbohydrate content (mass %) 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 DC concentration (mass ppm) 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Citric acid content (mass %) 0.01 0.01 0.05 0.6 1.0 2.0 0.5 0.01 0.05 0.1 0.3 0.4 1.0 2.5 5.0 Acetic acid conversion acidity (mass %) 0.01 0.05 0.1 1.8 3.0 6.0 1.5 1.0 1.0 1.0 1.2 1.3 1.9 3.4 5.9 Oil content (mass %) 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Calculate the value Soluble carbohydrate content / Na content 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 DC concentration / Na content 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 DC concentration / (soluble carbohydrate content / sodium content) 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 Acetic acid conversion acidity / DC concentration 0.025 0.10 0.25 4.5 7.5 15.0 3.75 2.5 2.5 2.5 3.0 3.25 4.75 8.5 14.8 Citric acid content / Acetic acid conversion to acidity 1.0 0.20 0.50 0.33 0.33 0.33 0.33 0.01 0.05 0.10 0.25 0.31 0.53 0.74 0.85 Fat content / Soluble carbohydrate content 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Sensory evaluation Suppression of astringent taste caused by salt 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 The saltiness is prominent 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 Overall evaluation (balance of flavors) 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 Remarks column *1) *2) depth of flavor + + ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ A refreshing spiciness ++ ++ ++ ++ ++ ++ ++ + + ++ ++ ++ ++ ++ The sweetness lasts longer. *1) The flavor is a bit weak. *2) The refreshing spiciness is barely noticeable.

[0122] [Table 3-2] experimental zone 59 60 61 62 63 64 65 66 67 68 69 70 71 72 Measured values Na content (mass%) 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 Soluble carbohydrate content (mass %) 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 DC concentration (mass ppm) 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Citric acid content (mass %) 0.9 0.9 0.9 0.9 0.9 0.9 0.9 0.9 0.9 0 0.5 0 0 0 Acetic acid conversion acidity (mass %) 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.3 0.5 0 1.3 1.3 Oil content (mass %) 0.6 1.5 2.5 3.7 4.7 6.7 7.0 10 15 0 0 0.1 0.1 0.1 Calculate the value Soluble carbohydrate content / Na content 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 DC concentration / Na content 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 DC concentration / (soluble carbohydrate content / sodium content) 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13 Acetic acid conversion acidity / DC concentration 3.75 3.75 3.75 3.75 3.75 3.75 3.75 3.75 3.75 3.30 1.25 0 3.30 0 Citric acid content / Acetic acid conversion to acidity 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0 1.0 0 0 0 Fat content / Soluble carbohydrate content 0.067 0.17 0.28 0.41 0.52 0.74 0.78 1.1 1.7 0 0 0.011 0.011 0 Sensory evaluation Suppression of astringent taste caused by salt 5 5 5 5 5 5 5 5 5 5 5 5 5 5 The saltiness is prominent 5 5 5 5 5 5 5 5 5 5 5 5 5 5 Overall evaluation (balance of flavors) 5 5 5 5 5 5 5 5 5 5 5 5 5 5 Remarks column greasy depth of flavor ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ + ++ A refreshing spiciness ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ The sweetness lasts longer. ++ ++ ++ ++ ++ ++ ++ ++ ++ ++ ++

[0123] [Table 3-3] experimental zone 73 74 75 76 77 78 Measured values Na content (mass%) 3.0 3.5 3.0 3.0 3.0 3.0 Soluble carbohydrate content (mass %) 13 15 9.0 9.0 9.0 9.0 DC concentration (mass ppm) 0.5 1.6 2.0 2.0 2.0 2.0 Citric acid content (mass %) 0.5 0.1 0.05 0.05 2.5 0.9 Acetic acid conversion acidity (mass %) 1.5 0.5 0.1 1.0 3.4 1.5 Oil content (mass %) 0 1.0 0 0 0 10 Calculate the value Soluble carbohydrate content / Na content 4.3 4.3 3.0 3.0 3.0 3.0 DC concentration / Na content 0.17 0.46 0.67 0.67 0.67 0.67 DC concentration / (soluble carbohydrate content / sodium content) 0.12 0.37 0.67 0.67 0.67 0.67 Acetic acid conversion acidity / DC concentration 3.00 0.313 0.05 0.5 1.7 0.75 Citric acid content / Acetic acid conversion to acidity 0.3 0.2 0.5 0.05 0.74 0.6 Fat content / Soluble carbohydrate content 0 0.067 0 0 0 1.11 Sensory evaluation Suppression of astringent taste caused by salt 5 5 5 5 5 5 The saltiness is prominent 5 5 5 5 5 5 Overall evaluation (balance of flavors) 5 5 5 5 5 5 Remarks column depth of flavor ++ + + + ++ + A refreshing spiciness ++ ++ ++ + ++ ++ The sweetness lasts longer. ++ ++

[0124] (Experimental Example 4) Research on Liquid Seasonings (1) Preparation of liquid seasonings The raw materials (mass %) were prepared according to the composition shown in Table 4-1, and dissolved in water to achieve the dihydrocapsaicin concentration, sodium content, soluble carbohydrate content, citric acid content, acetic acid-converted acidity, oil content, and D-limonene concentration shown in Tables 4-2 and 4-3, thereby preparing the liquid seasonings (orange vinegar soy sauce, seasoning sauce, and broth) for test areas A to H. Furthermore, in Table 4-1, the use of the term "prepared" indicates that the raw material is added to the liquid seasoning. Regarding dihydrocapsaicin, in addition to the ethanol extract used in Example 1, the following oil extract was also used: 35 g (wet mass conversion) of chili peppers were mixed with 350 g (wet mass conversion) of salad oil while stirring, and the mixture was allowed to stand at 160°C for 15 minutes, then filtered using filter paper No. 2 to obtain an oil extract (dihydrocapsaicin content 0.0031% by mass, moisture content after extraction 7.0% by mass); and dried powdered chili peppers used as raw materials for each extract (dihydrocapsaicin content 0.3% by mass, moisture content 1.7% by mass). Regarding citric acid, the citric acid content was adjusted to the values ​​recorded in Tables 4-2 and 4-3 by appropriately adding commercially available products. Furthermore, regarding D-limonene, the D-limonene concentration was adjusted to the values ​​recorded in Tables 4-2 and 4-3 by appropriately adding commercially available products.

[0125] [Table 4-1] Products Orange vinegar sauce broth broth experimental zone A B C D E F G H formula DC Ethanol extract Mixing Mixing Mixing Mixing Oil extracts Mixing Mixing Mixing chili Mixing soluble carbohydrates White sugar 11.8 11.8 11.8 11.8 11.8 28.0 7.00 15.0 salt Refined Salt 2.8 2.8 2.8 2.8 2.8 13.9 6.3 6.0 soy sauce Dark soy sauce 25.5 25.5 25.5 25.5 25.5 15 10.0 Fish sauce 3.6 grease Rice oil 1.00 0.75 0.1 Brewed vinegar High-acidity vinegar (HV) 6 6 6 6 6 2 3.0 juice lemon 0.3 1 0.5 Orange 0.1 0.5 0.5 apple 2.5 D-Limonene Mixing Mixing Mixing Mixing Citric acid Mixing Mixing The units for the values ​​in the table are: mass%

[0126] (2) Determination of component content in liquid seasonings The content of components other than D-limonene in liquid seasonings was determined in the same manner as in Test Example 1. The concentration of D-limonene was determined using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) under the following conditions.

[0127] [Determination methods / conditions for D-limonene] [1] Method for separation and concentration of D-limonene Aroma components were separated and concentrated using solid-phase microextraction under the following conditions. Solid-phase microextraction conditions • SPME fiber StableFlex 50 / 30 μm, DVB / Carboxen / PDMS (manufactured by SUPELCO) • Volatile component extraction device PAL3 RSI120 (manufactured by CTC Analytics) Preheating: 40℃ for 15 min Mixing speed: 300 rpm Extraction of volatile components: 40℃ for 20 min Desorption time: 10 minutes

[0128] [2] Determination of D-limonene The peak area ratio of D-limonene was determined using gas chromatography and mass analysis, based on the following materials. <Gas Chromatography Conditions> • Measurement Equipment: Agilent 7980B GC System (manufactured by Agilent Technologies) • GC column: DB-WAX (manufactured by Agilent Technologies), 30 m in length, 0.25 mm in diameter, 0.25 μm in film thickness. • Carrier: He gas, gas flow rate 1.0 mL / min • Temperature conditions: Maintain 35℃ (5 min) → Increase temperature to 120℃ at 5℃ / min → Increase temperature to 220℃ at 15℃ / min → Maintain for 6 minutes <Quality Analysis Conditions> • Measurement equipment: Agilent 7000C GC / MS Triple Quad (manufactured by Agilent Technologies) • Ionization method: Electron impact (EI) (ionization voltage 70 eV) • Scan quality: 29.0~350.0

[0129] [3] Quantitative methods for components (external standard method) D-Limonene (of known concentration, diluted with anhydrous ethanol and identical to that used in the preparation) was analyzed as a standard sample, and a calibration curve was constructed based on the detected peak areas. The analytical results of the analyzed sample were applied to the calibration curve to calculate the content. Specifically, the component peaks in each sample were determined based on the quantitative ion m / z = 136.0 and the confirmatory ions m / z = 93, 107, and 121, and the peak areas were calculated. Furthermore, the "m / z" in this invention refers to the value detected in the range of -0.3 to +0.7 at the center value of each component's m / z. The concentration of each component in each sample was calculated based on the obtained peak areas of each component, taking into account the dilution rate of the solvent.

[0130] (3) Functional evaluation test The liquid seasoning prepared in (1) was subjected to a functional evaluation similar to that in Test Example 1. Additionally, the "pungent spiciness" or "goodness of persistent spiciness" was also evaluated and comments were recorded. Regarding the "pungent spiciness," the control group in each test area without added D-limonene was used. Furthermore, test area G was also evaluated at a temperature of 60°C, but the results were the same as those at 20°C.

[0131] The measured values ​​of the component contents (DC concentration (mass ppm), Na content (mass %), soluble carbohydrate content (mass %), citric acid content (mass %), limonene concentration (mass ppm), acetic acid converted acidity (mass %), and oil content (mass %) of the samples from each test area; the calculated values ​​of soluble carbohydrate content / Na content, DC concentration / Na content, DC concentration / (soluble carbohydrate content / Na content), acetic acid converted acidity / DC concentration, citric acid content / acetic acid converted acidity, and oil content / soluble carbohydrate content based on these measured values; and the results of the functional evaluation test are shown in Tables 4-2 and 4-3.

[0132] [Table 4-2] Products Orange vinegar sauce broth experimental zone A B C D E F G Measured values ① Soluble carbohydrates (mass %) 12.3 12.3 12.3 12.3 12.3 29.2 7.29 ② Na content (mass %) (conversion) 2.8 2.8 2.8 2.8 2.8 2.5 1.2 ③ DC concentration (mass ppm) 0.4 0.4 0.4 0.4 0.4 0.2 0.5 ④ Acetic acid conversion acidity (mass %) 1.4 1.4 1.4 1.4 1.4 0.3 0 ⑤ Citric acid content (mass %) 0.5 0.5 0.5 0 0 0 0 ⑥ Limonene concentration (ppm by mass) 2.0 0.08 5.0 2.3 60 0 0 ⑦ Oil content (mass %) 0 0 0 0 0 1.0 0.75 Calculate the value ① / ② Soluble carbohydrate content / Na content 4.4 4.4 4.4 4.4 4.4 12 6.0 ③ / ② DC concentration / Na content 0.14 0.14 0.14 0.14 0.14 0.081 0.41 ③ / (① / ②) DC concentration / (soluble carbohydrate content / sodium content) 0.091 0.091 0.091 0.091 0.091 0.025 0.067 ④ / ③ Acetic acid conversion acidity / DC concentration 3.5 3.5 3.5 3.5 2.3 1.5 0 ⑤ / ④ Citric acid content / Acetic acid conversion to acidity 0.36 0.36 0.36 0.36 0 0 0 ⑦ / ① Fat content / Soluble carbohydrate content 0 0 0 0 0 0.034 0.10 Sensory evaluation Suppression of astringent taste caused by salt 5 5 5 5 5 5 5 The saltiness is prominent 5 5 5 5 5 4 5 Overall evaluation (balance of flavors) 5 5 5 5 5 4 5 Remark The pungent spiciness is weak. The pungent spiciness is weak. A sustained level of spiciness is preferable. A sustained level of spiciness is preferable. A sustained level of spiciness is preferable. A sustained level of spiciness is preferable. A sustained level of spiciness is preferable. A sustained level of spiciness is preferable. depth of flavor ++ ++ ++ ++ ++ + The sweetness lasts longer. ++ ++ A refreshing spiciness ++ ++ ++ ++

[0133] [Table 4-3] Products broth experimental zone H Measured values ① Soluble carbohydrates (mass %) 14.0 ② Na content (mass %) (conversion) 3.2 ③ DC concentration (mass ppm) 1.5 ④ Acetic acid conversion acidity (mass %) 1.0 ⑤ Citric acid content (mass %) 0.2 ⑥ Limonene concentration (ppm by mass) 0 ⑦ Oil content (mass %) 2.0 Calculate the value ① / ② Soluble carbohydrate content / Na content 4.4 ③ / ② DC concentration / Na content 0.5 ③ / (① / ②) DC concentration / (soluble carbohydrate content / sodium content) 0.3 ④ / ③ Acetic acid conversion acidity / DC concentration 0.67 ⑤ / ④ Citric acid content / Acetic acid conversion to acidity 0.2 ⑦ / ① Fat content / Soluble carbohydrate content 0.14 Sensory evaluation Suppression of astringent taste caused by salt 5 The saltiness is prominent 5 Overall evaluation (balance of flavors) 5 Remark The pungent spiciness is weak. A sustained level of spiciness is preferable. depth of flavor + The sweetness lasts longer. ++ A refreshing spiciness ++

[0134] This invention can be used in the manufacture of liquid seasonings such as orange vinegar soy sauce, sauces, and broths. All publications, patents and patent applications referenced in this specification are incorporated herein by reference.

Claims

1. A liquid seasoning that satisfies the following necessary conditions (1), (2), and (3) and contains dihydrocapsaicin; the liquid seasoning contains a chili extract, the acetic acid equivalent of the liquid seasoning is 0.05% by mass or more, the dihydrocapsaicin is derived from the chili extract, the chili extract is obtained by extraction based on an extraction solvent containing ethanol and / or oil, and the liquid seasoning contains the dihydrocapsaicin in its liquid portion, (1) the sodium content is 0.01% by mass or more and 20% by mass or less; (2) the ratio of soluble carbohydrate content to sodium content is 20 or less; and (3) the dihydrocapsaicin concentration is 0.001 ppm by mass or more and 150 ppm by mass or less.

2. A liquid seasoning that satisfies the following necessary conditions (1), (2), and (3) and contains dihydrocapsaicin; the liquid seasoning contains a chili extract, the liquid seasoning contains fruit juice, the fruit juice content being 0.05% by mass or more when converted to freshly squeezed fruit juice, the dihydrocapsaicin being derived from a chili extract, the chili extract being obtained by extraction using an extraction solvent containing ethanol and / or oil, and the liquid seasoning containing the dihydrocapsaicin in its liquid portion, (1) having a sodium content of 0.01% by mass or more and 20% by mass or less; (2) having a soluble carbohydrate content relative to the sodium content of 20 or less; and (3) having a dihydrocapsaicin concentration of 0.001 ppm by mass or more and 150 ppm by mass or less.

3. A liquid seasoning that satisfies the following necessary conditions (1), (2), and (3) and contains dihydrocapsaicin; the liquid seasoning contains a chili extract, the ratio of citric acid content to acetic acid equivalent in the liquid seasoning is 0.05 or more, the dihydrocapsaicin is derived from the chili extract, the chili extract is obtained by extraction using an extraction solvent containing ethanol and / or oil, and the liquid seasoning contains the dihydrocapsaicin in its liquid portion, (1) the sodium content is 0.01% by mass or more and 20% by mass or less; (2) the ratio of soluble carbohydrate content to sodium content is 20 or less; and (3) the dihydrocapsaicin concentration is 0.001 ppm by mass or more and 150 ppm by mass or less.

4. A liquid seasoning that satisfies the following necessary conditions (1), (2), and (3) and contains dihydrocapsaicin; the liquid seasoning contains a chili extract, the ratio of acetic acid equivalent acidity to dihydrocapsaicin concentration in the liquid seasoning is 0.1 or more, the dihydrocapsaicin is derived from the chili extract, the chili extract is obtained by extraction using an extraction solvent containing ethanol and / or oil, and the liquid seasoning contains the dihydrocapsaicin in its liquid portion, (1) having a sodium content of 0.01% by mass or more and 20% by mass or less; (2) having a soluble carbohydrate content to sodium content of 20 or less; and (3) having a dihydrocapsaicin concentration of 0.001 ppm by mass or more and 150 ppm by mass or less.

5. The liquid seasoning as claimed in any one of claims 1 to 4, wherein, The chili extract is an extract obtained from an extraction solvent containing 50% by mass or more of ethanol and / or oil. The liquid seasoning is manufactured by blending the chili extract in a manner that the concentration of dihydrocapsaicin in the liquid seasoning is 0.001 ppm by mass or more and 150 ppm by mass or less.

6. The liquid seasoning as claimed in any one of claims 1 to 4, wherein, The chili extract is an extract using ethanol or oil as the extraction solvent, and the liquid seasoning is made by blending the chili extract in a manner where the concentration of dihydrocapsaicin in the liquid seasoning is above 0.001 ppm by mass and below 150 ppm by mass.

7. The liquid seasoning as claimed in any one of claims 1 to 4, wherein, The concentration of dihydrocapsaicin in the liquid seasoning is above 0.005 ppm by mass.

8. The liquid seasoning as claimed in any one of claims 2 to 4, wherein, The acetic acid content of the liquid seasoning is 0.05% by mass or higher.

9. The liquid seasoning as claimed in any one of claims 1 to 3, wherein, The ratio of acetic acid (converted acidity) to dihydrocapsaicin concentration in the liquid seasoning is 0.1 or higher.

10. The liquid seasoning as claimed in any one of claims 1 to 4, wherein, The oil content in the liquid seasoning is less than 80% by mass.

11. The liquid seasoning as claimed in any one of claims 1, 2, and 4, wherein, The ratio of citric acid content to acetic acid acidity in the liquid seasoning is 0.05 or higher.

12. The liquid seasoning as claimed in any one of claims 1, 3 and 4 further contains fruit juice, with a fruit juice content of 0.05% by mass or more when converted to freshly squeezed fruit juice.

13. The liquid seasoning as claimed in claim 2, wherein, The juice is citrus juice.

14. The liquid seasoning as claimed in any one of claims 1 to 4, wherein, The concentration of D-limonene in the liquid seasoning is below 50 ppm by mass.

15. The liquid seasoning as claimed in any one of claims 1 to 4, wherein, The water content of the chili extract is below 95% by mass.

16. The liquid seasoning as claimed in any one of claims 1 to 4 further contains at least one amino acid and nucleic acid.

17. A method for manufacturing a liquid seasoning, comprising the following steps (a), (b), (c), and (d), wherein the liquid seasoning comprises a chili extract; (a) adding chili to an extraction solvent containing ethanol and / or oil; (b) preparing a chili extract by extracting dihydrocapsaicin from chili using an extraction solvent containing ethanol and / or oil; (c) adding the chili extract prepared in step (b) to a liquid seasoning having a sodium content of 0.01% by mass or more and 20% by mass or less, and a soluble carbohydrate content relative to sodium content of 20 or less, to obtain a liquid seasoning having a dihydrocapsaicin concentration of 0.001 ppm by mass or more and 150 ppm by mass or less; and (d) adjusting the pH such that the difference in pH between the chili extract prepared in step (b) and the liquid seasoning obtained in step (c) is 0.1 or more and 10.0 or less.

18. A method for manufacturing a liquid seasoning, comprising the following stages (a'), (b'), (c'), and (e), wherein the liquid seasoning comprises a chili extract; (a') adding chili to an extraction solvent containing 50% by mass or more ethanol and / or oil; (b') preparing a chili extract by extracting dihydrocapsaicin from chili using an extraction solvent containing 50% by mass or more ethanol and / or oil; (c') adding the chili extract prepared in stage (b') to a liquid seasoning having a sodium content of 0.01% by mass or more and 20% by mass or less, and a soluble carbohydrate content relative to sodium content of 20 or less, to obtain a liquid seasoning with a dihydrocapsaicin concentration of 0.001 ppm by mass or more and 150 ppm by mass or less; and (e) adjusting the acetic acid equivalent acidity of the liquid seasoning to 0.05% by mass or more in any of stages (a'), (b'), and (c').

19. A method for manufacturing a liquid seasoning, comprising the following steps (a'), (b') and (c'), wherein the liquid seasoning contains a chili extract and has an acetic acid equivalent acidity of 0.05% by mass; (a') adding chili to an extraction solvent containing 50% by mass or more ethanol and / or oil; (b') preparing a chili extract by extracting dihydrocapsaicin from chili using an extraction solvent containing 50% by mass or more ethanol and / or oil; (c') adding the chili extract prepared in step (b') to a liquid seasoning having a sodium content of 0.01% by mass or more and 20% by mass or less, and a soluble carbohydrate content relative to sodium content of 20 or less, to obtain a liquid seasoning with a dihydrocapsaicin concentration of 0.001 ppm by mass or more and 150 ppm by mass or less.

20. The method of manufacturing a liquid seasoning as claimed in any one of claims 17 to 19 further includes a stage of separating the chili extract from the chili pepper.