Acidic liquid seasoning

Abstract

[Problem] To provide an acidic liquid seasoning that achieves a good balance between the acidity of the aqueous phase and the flavor of the oil phase, allowing them to be tastefully balanced. [Solution] This invention relates to a container-packaged acidic liquid seasoning containing at least edible oil, edible vinegar, vegetable powder, thickening polysaccharides, and water, and at least a portion of which has an emulsified phase. The egg yolk content is 0% by mass to 0.001% by mass. The edible oil contains flavoring oil and / or oil-soluble flavorings. The content of the edible oil relative to the total amount of the acidic liquid seasoning is 15% by mass to 50% by mass, and the acetic acid content relative to the total amount of the acidic liquid seasoning is 0.3%. The above-mentioned acidic liquid seasoning has a viscosity of 1500 mPa·s or more at 25°C, and the oil droplets in the emulsion phase of the above-mentioned acidic liquid seasoning have a half-width of the mode diameter of 30.0 μm or more and 60.0 μm or less in the volume-based particle size distribution measured using a laser diffraction particle size distribution measuring device under the following conditions: non-spherical shape and refractive index 1.6, particle size measurement range of 0.021 μm or more and 2000 μm or less, and particle size division of 132 ch.

Description

Technical Field

[0001] This invention relates to acidic liquid seasonings, and more specifically, to acidic liquid seasonings containing plant granules and having at least a portion of an emulsified phase. Background Technology

[0002] For a long time, people have consumed various acidic liquid seasonings, primarily sauces, used to flavor raw vegetables, meat, and fish. Among these, acidic liquid seasonings, which are mixed with edible oils and have both an aqueous and an oil phase, with edible vinegar included in the aqueous phase, are manufactured and sold in large quantities.

[0003] Here, as an acidic liquid seasoning comprising an aqueous phase and an oil phase, there exist emulsified liquid seasonings that utilize emulsifiers to disperse the oil phase in droplets within the aqueous phase, and separated liquid seasonings where the aqueous and oil phases are separated. Emulsified liquid seasonings are characterized by a creamy flavor; mayonnaise and similar products are classified here. However, while emulsified liquid seasonings generally possess a creamy flavor, they tend to integrate the acidity of the aqueous phase with the flavor of the oil phase. For example, mayonnaise contains a large amount of vinegar, but the acetic acid flavor is hardly perceptible directly or strongly.

[0004] On the other hand, separated liquid seasonings typically do not contain emulsifiers. When shaken and stirred before consumption, the aqueous phase and edible oil are temporarily mixed, allowing the flavor of the aqueous phase to be strongly perceived. For example, to enhance aroma, separated liquid seasonings with seasoning oil mounted on the aqueous phase have been proposed (Patent Document 1). However, while separated liquid seasonings allow for a strong perception of both the aqueous and oil phase flavors, they also tend to produce a sticky, oily flavor, making it difficult to appreciate the rich, refreshing taste of oils.

[0005] Existing technical documents

[0006] Patent documents

[0007] Patent Document 1: Japanese Patent Application Publication No. 2008-187976 Summary of the Invention

[0008] The problem the invention aims to solve

[0009] Traditional acidic liquid seasonings have struggled to achieve a balanced and harmonious flavor profile that effectively combines the flavors of the aqueous phase with the deliciousness of the oils (a refreshing richness of oils with a balanced flavor profile). In particular, acidic liquid seasonings containing plant-based powders tend to become more flavorful overall, presenting a significant challenge in achieving this balance.

[0010] The present invention was made in view of the above-mentioned problems, and its object is to provide an acidic liquid seasoning that has a good balance between the acidity of the aqueous phase and the deliciousness of the oil phase, and that makes them feel balanced.

[0011] Solution for solving the problem

[0012] To address the aforementioned problems, the inventors conducted in-depth research and surprisingly discovered that, in a container holding an acidic liquid seasoning containing plant granules and at least a portion of which has an emulsified phase, the problems could be solved by adjusting the half-value width of the mode diameter of the oil droplets in the emulsified phase to a specific range. Based on this insight, the inventors completed the present invention.

[0013] According to one aspect of the present invention, an acidic liquid seasoning is provided, characterized in that it is a container containing at least edible oils, edible vinegar, vegetable powder, thickening polysaccharides, and water, and at least a portion of it having an emulsified phase.

[0014] The yolk content is between 0% and 0.001% by mass.

[0015] The aforementioned edible oils contain flavoring oils and / or oil-soluble flavorings.

[0016] The content of the aforementioned edible oils relative to the total amount of the aforementioned acidic liquid seasonings is between 15% and 50% by mass.

[0017] The acetic acid content relative to the total amount of the above-mentioned acidic liquid seasonings is between 0.3% and 0.8% by mass.

[0018] The viscosity of the above-mentioned acidic liquid seasoning at 25°C is above 1500 mPa·s.

[0019] In the volumetric reference particle size distribution of the oil droplets in the emulsion phase of the aforementioned acidic liquid seasoning, measured using a laser diffraction particle size distribution measuring device under the following conditions: non-spherical shape, refractive index 1.6, particle size range of 0.021 μm to 2000 μm, and particle size division of 132 ch, the half-width of the mode diameter is 30.0 μm to 60.0 μm.

[0020] In the present invention, the mode diameter of the oil droplets in the emulsion phase of the acidic liquid seasoning is preferably 20 μm or more and 100 μm or less.

[0021] In the present invention, the viscosity of the above-mentioned acidic liquid seasoning at 25°C is preferably 20000 mPa·s or less.

[0022] In the present invention, the content of the above-mentioned plant powder, calculated by dry weight, relative to the total amount of the above-mentioned acidic liquid seasoning is preferably 0.1% by mass or more and 40% by mass or less.

[0023] In the present invention, the thickening polysaccharide is preferably a gel.

[0024] In the present invention, the content of the above-mentioned gums is preferably 0.01% by mass or more and 1.0% by mass or less relative to the total amount of the above-mentioned acidic liquid seasoning.

[0025] In the embodiments of the present invention, the aforementioned gums preferably include at least one selected from the group consisting of xanthan gum, guar gum, tamarind gum, locust bean gum, gellan gum, and gum arabic.

[0026] In the embodiments of the present invention, the aforementioned adhesives preferably include xanthan gum.

[0027] In the present invention, the content of xanthan gum is preferably 0.01% by mass or more and 1.0% by mass or less relative to the total amount of the acidic liquid seasoning.

[0028] In the present invention, the plant raw materials in the above-mentioned plant powder preferably include sesame.

[0029] In the present invention, the plant raw materials in the above-mentioned plant powder preferably include onions.

[0030] In the present invention, the acidic liquid seasoning preferably also contains plant ingredients.

[0031] In the present invention, the plant ingredients are preferably the same plant raw materials as the plant pulverizers.

[0032] The effects of the invention

[0033] According to the present invention, an acidic liquid seasoning can be provided that achieves a good balance between the acidity of the aqueous phase and the deliciousness of the oil phase, allowing them to be presented in a balanced manner. Such an acidic liquid seasoning can stimulate consumers' appetite and is expected to further expand the market for acidic liquid seasonings. Attached Figure Description

[0034] Figure 1 It is a graph illustrating the concepts of mode diameter and half-value width in the volume-based particle size distribution of oil droplets. Detailed Implementation

[0035] <Acidic liquid seasoning>

[0036] The acidic liquid seasoning of the present invention contains at least plant powder, edible oil, edible vinegar, thickening polysaccharides and water, and may also contain plant ingredients and other raw materials.

[0037] In acidic liquid seasonings, at least a portion contains an emulsified phase. That is, it can be entirely emulsified, or a portion of the oil phase can be slightly floating on top, or an oil phase can be layered on top of the emulsified portion. Here, emulsified state refers to the state in which the oil phase is dispersed in the aqueous phase in the form of oil droplets (oil-in-water (O / W) type).

[0038] Examples of acidic liquid seasonings include sauces, ketchups, gravy, and other similar foods, with sauces being preferred.

[0039] (pH of acidic liquid seasonings)

[0040] The pH of the acidic liquid seasoning is not particularly limited, but is preferably 3.0 to 4.6, with a lower limit more preferably 3.3 or higher, further preferably 3.6 or higher, and an upper limit more preferably 4.4 or lower, further preferably 4.3 or lower. If the pH of the acidic liquid seasoning is within the above range, microbial growth can be controlled, improving shelf life and enhancing the flavor balance. It should be noted that the pH of the acidic liquid seasoning can be measured using a pH meter (Horiba Seisakusho F-72 benchtop pH meter) at a pressure of 1 atmosphere and a product temperature of 20°C.

[0041] (Brycese value of the aqueous phase of an acidic liquid seasoning)

[0042] The Brix content of the aqueous phase of the acidic liquid seasoning is preferably 4% or more, more preferably 8% or more, and even more preferably 10% or more at a product temperature of 25°C. Furthermore, the combined value of the edible oil content (by mass %) and the Brix content in the aqueous phase is preferably 15 or more, more preferably 20 or more, and even more preferably 25 or more.

[0043] It should be noted that the Brix value of the acidic liquid seasoning was measured using a refractometer at a pressure of 1 atmosphere and a product temperature of 25°C.

[0044] (Viscosity of acidic liquid seasonings)

[0045] The viscosity of the acidic liquid seasoning is 1500 mPa·s or higher, preferably 1600 mPa·s or higher, more preferably 1700 mPa·s or higher, further preferably 1800 mPa·s or higher, even more preferably 2000 mPa·s or higher, and most preferably 2500 mPa·s or higher. The upper limit is preferably 20000 mPa·s or lower, more preferably 15000 mPa·s or lower, even more preferably 10000 mPa·s or lower, even more preferably 8000 mPa·s or lower, and most preferably 6000 mPa·s or lower. By imparting a viscosity within the above range to the acidic liquid seasoning, the deliciousness of the oil can be easily perceived, and therefore it is preferred. If the viscosity of the acidic liquid seasoning is lower than the lower limit, the deliciousness of the oil phase cannot be perceived, the balance deteriorates, and the balance between the acidity of the aqueous phase and the deliciousness of the oil phase disappears, thus the effects of the present invention cannot be obtained.

[0046] It should be noted that the viscosity was measured using a BH type viscometer. Under the conditions of a product temperature of 25℃ and a rotation speed of 10 rpm, rotor No. 3 was used for viscosities above 1500 mPa·s but below 10000 mPa·s; rotor No. 4 for viscosities above 10000 mPa·s but below 20000 mPa·s; rotor No. 5 for viscosities above 20000 mPa·s but below 40000 mPa·s; rotor No. 6 for viscosities above 40000 mPa·s but below 100000 mPa·s; and rotor No. 7 for viscosities above 100000 mPa·s. The values ​​were calculated from the readings taken 3 minutes after the start of the measurement.

[0047] (Volume-based particle size distribution)

[0048] The characteristic of oil droplets in the emulsion phase of acidic liquid seasonings is that, in the volumetric reference particle size distribution measured using a laser diffraction particle size distribution measuring device, under analytical conditions of non-spherical shape and refractive index 1.6, particle size measurement range of 0.021 μm to 2000 μm, and particle size division of 132 ch, the width (μm) at half the frequency of the mode diameter (referred to as the "half-value width") is within a certain range. It should be noted that the mode diameter refers to the particle size at which the frequency reaches its maximum in the volumetric reference particle size distribution. Here, refer to... Figure 1 The graph illustrates the mode diameter and half-value width in the volumetric reference particle size distribution of oil droplets. When the frequency of the mode diameter of the oil droplet is Y (%), the width of the particle size at the frequency of Y / 2 (%) is the half-value width.

[0049] Alternatively, assuming that for a peak, there are two original data points for the mode diameter, the average of these values ​​can be used as the mode diameter.

[0050] It should be noted that, in this invention, the particle frequency refers to the percentage of particles in each particle size range (between 0.021 μm and 2000 μm) measured at 132 ch, expressed as a percentage of the total.

[0051] The modal diameter of oil droplets in the emulsion phase of the acidic liquid seasoning is preferably 20 μm to 100 μm, more preferably 25 μm or more, further preferably 30 μm or more, and even more preferably 35 μm or more, and the upper limit is more preferably 95 μm or less, further preferably 90 μm or less, even more preferably 80 μm or less, and most preferably 70 μm or less. If the modal diameter of oil droplets in the emulsion phase of the acidic liquid seasoning is within the above-mentioned range, the deliciousness of the oil phase can be perceived in a balanced manner, and the acidity of the aqueous phase and the deliciousness of the oil phase can be perceived in a balanced way. In this invention, methods for adjusting the modal diameter of oil droplets include, for example, adjusting the intensity of stirring, adjusting the viscosity, or adjusting the mixing amount of edible oils or thickening polysaccharides during the manufacturing process of the acidic liquid seasoning.

[0052] The half-width of the mode diameter of oil droplets in the emulsion phase of the acidic liquid seasoning is 30.0 μm to 60.0 μm, with the lower limit preferably being 31.0 μm or more, more preferably 32.0 μm or more, and the upper limit preferably being 58.0 μm or less, more preferably 55.0 μm or less, further preferably 52.0 μm or less, and even more preferably 50.0 μm or less. If the half-width of the mode diameter of the oil droplets is within the above-mentioned range, the deliciousness of the oil phase can be perceived in a balanced manner, and the acidity of the aqueous phase and the deliciousness of the oil phase can be perceived in a balanced way. If the half-width of the mode diameter of the oil droplets is lower than the lower limit, the oil phase is too similar to butter, and the balance between the acidity of the aqueous phase and the deliciousness of the oil phase disappears, failing to achieve the effects of the invention of this application. On the other hand, if the half-width of the mode diameter of the oil droplets exceeds the upper limit, the deliciousness of the oil phase cannot be perceived, and the balance deteriorates. Furthermore, since the balance between the acidity of the aqueous phase and the deliciousness of the oil phase disappears, the effects of this invention cannot be achieved. In this invention, methods for adjusting the half-width of the mode diameter of the oil droplets include, for example, adjusting the intensity of stirring, adjusting the viscosity, or adjusting the mixing amount of edible oils or thickening polysaccharides during the manufacturing process of acidic liquid seasonings.

[0053] The method for calculating the half-value width of the mode diameter of oil droplets in the emulsion phase of an acidic liquid seasoning can, for example, be derived from raw data. It should be noted that, in the absence of raw data matching half the frequency at the mode diameter, frequencies are sequentially determined based on the mode diameter, referring to the value of the first frequency below half the frequency at the mode diameter. Specifically, in the case of the raw data shown in Table 1 below, the mode diameter is 47.98 μm. For the frequency corresponding to half the frequency of the mode diameter (14.2%), at 7.1%, the first droplet diameters below this value (67.86 μm and 37.00 μm) are read, and the half-value width is calculated to be 30.86 μm.

[0054] [Table 1]

[0055]

[0056] (Method for determining particle size distribution based on volume)

[0057] In this invention, the volume-based particle size distribution of oil droplets in the emulsion phase of the above-mentioned acidic liquid seasoning is determined according to the following steps.

[0058] (Measurement Procedure)

[0059] First, nine times the amount of water was added to the emulsion phase of the acidic liquid seasoning of the present invention and mixed thoroughly. The particle size distribution was then measured using a laser diffraction particle size distribution measuring device under the following conditions. It should be noted that if the acidic liquid seasoning contains raw materials that may affect the measurement of food ingredients, etc., these should be removed before measurement.

[0060] (Measurement conditions)

[0061] • Measuring equipment: Laser diffraction particle size distribution measuring device (Made by Nikkiso Corporation, Microtrac MT3300EXII)

[0062] • Measurement standard: volume

[0063] • Analytical conditions: non-spherical shape, refractive index 1.6

[0064] • Particle size measurement range: 0.021 μm to 2000 μm

[0065] • Particle size classification: 132 ch

[0066] (Edible oils)

[0067] Edible oils used in acidic liquid seasonings are defined as including seasoning oils and / or oil-soluble flavorings, but other edible oils may also be used.

[0068] Seasoning oils refer to edible oils with a stronger aroma than ordinary oils, such as oils that have been roasted to impart aroma, unpressed oils, and oils from which aromatic components have been extracted and transferred to the oil. Examples of seasoning oils include sesame oil, olive oil, garlic oil, onion oil, shallot oil, chili oil, roasted soybean oil, roasted rapeseed oil, basil oil, ginger oil, red chili oil, black pepper oil, egg yolk oil, mustard oil, spice oil, and oleyl alcohol. These seasoning oils can be used individually or in combination. Sesame oil and olive oil are preferred.

[0069] The content of the seasoning oil relative to the total amount of the acidic liquid seasoning is preferably 0.1% by mass or more and 30% by mass or less, with the lower limit being more preferably 0.3% by mass or more, further preferably 0.5% by mass or more, and even more preferably 0.8% by mass or more. In addition, the upper limit is more preferably 28% by mass or less, further preferably 25% by mass or less, and even more preferably 20% by mass or less.

[0070] Oil-soluble fragrances refer to aroma components purified from natural substances or artificially synthesized aroma components. Examples of oil-soluble fragrances include citrus fragrances (lemon, grapefruit, pomelo, orange, etc.), fruit fragrances (banana, strawberry, apple, pineapple, etc.), milk fragrances (yogurt, butter, milk, etc.), mint fragrances, vegetable fragrances, vanilla fragrances, nut fragrances, and sesame fragrances. These oil-soluble fragrances can be used alone or in combination of two or more. In particular, fragrances similar to plant powders are preferred as oil-soluble fragrances.

[0071] The content of oil-soluble flavoring relative to the total amount of acidic liquid seasoning is preferably 0.01% by mass or more and 3.0% by mass, with the lower limit being more preferably 0.03% by mass or more, further preferably 0.05% by mass or more, and even more preferably 0.1% by mass or more. In addition, the upper limit is more preferably 2.8% by mass or less, further preferably 2.5% by mass or less, and even more preferably 2.0% by mass or less.

[0072] There are no particular limitations on other edible oils; any existing, well-known edible oils may be used. Examples of other edible oils include vegetable oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, flaxseed oil, and rice bran oil; fish oil; tallow; lard; chicken fat; or oils obtained through chemical or enzymatic treatment, such as MCT (medium-chain triglycerides), diglycerides, cured oils, and transesterified oils. Among these, vegetable oils are preferred, and rapeseed oil, soybean oil, corn oil, palm oil, or mixtures thereof are particularly preferred.

[0073] The content of edible oil relative to the total amount of acidic liquid seasoning is 15% by mass or more and 50% by mass, with a lower limit of preferably 17% by mass or more, more preferably 20% by mass or more, and even more preferably 23% by mass or more. The upper limit is preferably 45% by mass or less, more preferably 40% by mass or less, and even more preferably 35% by mass or less. If the content of edible oil is too low, it is difficult to perceive the deliciousness of the oil, which is not preferred. Furthermore, if the content of oil is too high, it is difficult to adjust the half-value width of the mode diameter of the oil droplets in the emulsion phase, which is also not preferred. Therefore, if the content of edible oil is within the above range, the deliciousness of the oil is easily perceived, and the half-value width of the mode diameter of the oil droplets in the emulsion phase is easily adjusted.

[0074] Furthermore, the total amount of seasoning oil and oil-soluble flavoring relative to the content of edible oil is preferably 0.01 parts by mass or more and 80 parts by mass or less per 100 parts by mass, with the lower limit being more preferably 0.05 parts by mass or more, and even more preferably 0.1 parts by mass or more. In addition, the upper limit is more preferably 70 parts by mass or less, even more preferably 60 parts by mass or less, and even more preferably 50 parts by mass or less.

[0075] (Vinegar)

[0076] Edible vinegar used as an acidic liquid seasoning primarily consists of water and acetic acid. Examples of edible vinegar in this invention include those listed in the "Food Labelling Standards" stipulated by the Consumer Affairs Agency of Japan, but also similar acidic seasonings. More specifically, examples of edible vinegar include substances produced by acetic acid fermentation of grains such as rice, malt, and brewer's grains or their processed products, fruits such as grapes and apples, vegetables such as onions, carrots, and tomatoes, other agricultural products, and ethanol; substances with added acetic acid; or mixtures thereof. It also includes substances with added sugars, organic acids, amino acids, and salt. Examples of such edible vinegars include, for example, rice vinegar, black vinegar, multigrain vinegar, wine vinegar, apple cider vinegar, tomato vinegar, Morou rice vinegar, and plum vinegar. These edible vinegars can be used individually or in combination of two or more.

[0077] The acetic acid content relative to the total amount of the acidic liquid seasoning is 0.3% by mass to 0.8% by mass, with a lower limit preferably of 0.35% by mass or more, more preferably 0.4% by mass or more, and an upper limit preferably of 0.75% by mass or less, more preferably 0.7% by mass or less. If the acetic acid content is too low, the acidity of the aqueous phase is difficult to perceive, which is not preferred. Conversely, if the acetic acid content is too high, the acidity of the aqueous phase is too strong, resulting in a poor balance, which is also not preferred. Therefore, if the acetic acid content is within the above range, the preservation of the acidic liquid seasoning is improved by controlling the microbial growth, while a pleasant acidity of the aqueous phase can be perceived, resulting in a better balance.

[0078] (Plant shreds)

[0079] The plant-based granules used in acidic liquid seasonings can be substances made by pulverizing plant materials. Pre-pulverized plant materials can be mixed into the acidic liquid seasoning, or the plant materials can be pulverized during the manufacturing process after being mixed with other raw materials. There are no particular limitations on the pulverization method; conventional methods such as stone mills, colloid mills, comitrons, food processors, millers, and roller mills can be used. Furthermore, there are no particular limitations on the shape and size of the pulverized plant materials, as long as they are shapes and sizes that are generally easy to mix into liquid seasonings.

[0080] There are no particular limitations on the plant materials used for plant-based shreds. Examples include sesame seeds, onions, scallions, garlic, radishes, ginger, ginger, watercress, parsley, celery, perilla, leeks, parsley, basil, lemongrass, fennel, wasabi, chili peppers, black pepper, mustard, lemons, apples, and red chili peppers. One type of plant can be used alone, or two or more can be used in combination. Among these plants, sesame seeds and onions are preferred. Crushed sesame seeds and crushed onions are especially preferred.

[0081] The content of plant powder, calculated by dry weight, relative to the total amount of acidic liquid seasoning is preferably 0.1% by mass or more and 20% by mass or less, with a lower limit of 0.2% by mass or more, further preferably 0.3% by mass or more, and even more preferably 0.5% by mass or more. The upper limit is more preferably 17% by mass or less, further preferably 15% by mass or less, and even more preferably 10% by mass or less. When the content of plant powder is within the above range, the flavor of the plant-based ingredients can be perceived, which is preferable.

[0082] (Plant-based ingredients)

[0083] Plant-based ingredients used in acidic liquid seasonings can be materials that have not undergone pulverization. Examples of plant-based ingredients include the plant material itself, or materials that have been processed by slicing or segmenting the plant material and are larger than the aforementioned pulverized plant material.

[0084] The plant materials used as ingredients can be the same as those exemplified in the above-mentioned plant shreds. The plant materials used in the ingredients and the plant shreds can be the same or different; however, for flavor purposes, the same materials are preferred. Sesame seeds or chopped onions are preferred plant materials.

[0085] The content of plant-based ingredients, calculated by dry weight, relative to the total amount of acidic liquid seasoning is preferably 0.5% by mass or more and 40% by mass or less, with a lower limit of 1.0% by mass or more, and even more preferably 2.0% by mass or more. Furthermore, the upper limit is more preferably 30% by mass or less, even more preferably 15% by mass or less, and even more preferably 10% by mass or less. If the content of plant-based ingredients is within the above range, the flavor of the plant-based ingredients can be perceived, which is preferable.

[0086] (Thickening polysaccharides)

[0087] Examples of thickening polysaccharides used in acidic liquid seasonings include gums and modified starches. Examples of gums include xanthan gum, guar gum, tamarind gum, locust bean gum, gellan gum, and gum arabic. These gums can be used individually or in combination of two or more. Xanthan gum is preferred.

[0088] The content of gums relative to the total amount of acidic liquid seasoning is preferably 0.01% by mass or more and 1.0% by mass or less, with a lower limit more preferably 0.03% by mass or more, further preferably 0.05% by mass or more, and even more preferably 0.10% by mass or more. The upper limit is more preferably 0.70% by mass or less, further preferably 0.50% by mass or less, even more preferably 0.40% by mass or less, and most preferably 0.30% by mass or less. The content of xanthan gum is particularly preferred to be within the above-mentioned range. When the content of gums and xanthan gum is within the above-mentioned range, it is easier to maintain the emulsified state of the acidic liquid seasoning and easier to adjust the half-width of the mode diameter of oil droplets in the emulsion phase.

[0089] Examples of modified starches include acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, octenyl succinic acid starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphoric acid crosslinked starch, and phosphorylated starch.

[0090] The content of modified starch relative to the total amount of acidic liquid seasoning is preferably 0% by mass or more and 1.5% by mass or less, more preferably 0.5% by mass or less, further preferably 0.3% by mass or less, even more preferably less than 0.1% by mass, and most preferably substantially not included. This is because if a certain amount or more of modified starch with strong emulsifying properties, such as octenyl succinate starch, is contained, there is a tendency for the half-width of the mode diameter of oil droplets in the emulsion phase to narrow, making it difficult to adjust the half-width.

[0091] (yolk)

[0092] Egg yolks used in acidic liquid seasonings can be categorized as follows: egg yolk liquid or raw egg yolks; egg yolk liquid or raw egg yolks that have undergone sterilization, freezing, spray drying, or freeze drying; egg yolks treated with phospholipase A1 or phospholipase A2 (described later); egg yolks treated with yeast or glucose oxidase; egg yolks treated with supercritical carbon dioxide or other cholesterol-reducing processes; egg yolks treated with a mixture of salt or sugars; and egg yolks treated with one or more of the following methods.

[0093] The content of egg yolk, calculated on an unprocessed basis relative to the total amount of acidic liquid seasoning, is 0% by mass or less than 0.001% by mass, more preferably substantially non-existent. This is because if a certain amount of egg yolk with strong emulsifying properties is contained, there is a tendency for the half-width of the mode diameter of oil droplets in the emulsion phase to narrow, making it difficult to adjust the half-width.

[0094] (Other raw materials)

[0095] In addition to the aforementioned ingredients, acidic liquid seasonings can also be appropriately selected to contain various ingredients commonly used in liquid seasonings, within a range that does not impair the effects of the present invention. Examples include soy sauce, sweet cooking wine, salt, monosodium glutamate, broth, and other seasonings; refined white sugar, granulated sugar, glucose, fructose, sucrose, maltose, oligosaccharides, trehalose, and other sugars; ascorbic acid, vitamin E, and other antioxidants; and antibacterial agents.

[0096] (container)

[0097] There are no particular restrictions on the material or shape of the container used to fill the acidic liquid seasoning; existing known containers for acidic liquid seasonings can be used. Examples of containers include rigid containers made of plastic or glass, and flexible containers made of polyethylene, polypropylene, and vinyl. Furthermore, examples of the shapes of these containers include cylindrical or bottle-shaped containers.

[0098] <Method for manufacturing acidic liquid seasonings in containers>

[0099] An example of a method for manufacturing the containerized acidic liquid seasoning of the present invention will be described. For example, firstly, plant granules, edible vinegar, thickening polysaccharides, water, and other aqueous raw materials such as seasonings are mixed to prepare an aqueous phase. Next, while stirring the prepared aqueous phase with a mixer or the like, edible oils, which are used as oil phase raw materials, are added and emulsified, thereby obtaining the acidic liquid seasoning.

[0100] Next, a container for the acidic liquid seasoning can be manufactured by filling the obtained acidic liquid seasoning into a container. At this point, an oil phase can also be deposited separately from the top, if necessary. There are no particular limitations on the method of filling the container with the acidic liquid seasoning; it can be carried out using existing known methods.

[0101] (Manufacturing apparatus)

[0102] The manufacture of acidic liquid seasonings can be carried out using equipment commonly used in the manufacture of acidic liquid seasonings. Examples of such equipment include, for instance, a general mixer, a rod mixer, a vertical mixer, and a homogenizer. Examples of mixer blade shapes include, for instance, propeller blades, turbine blades, paddle blades, and anchor blades.

[0103] Example

[0104] The present invention will be described in more detail below with examples and comparative examples, but the present invention is not limited to the content of the following examples.

[0105] <Example 1 of manufacturing acidic liquid seasoning>

[0106] [Example 1]

[0107] According to the mixing ratios recorded in Table 2, an acidic liquid seasoning was prepared. Specifically, edible vinegar (acetic acid content 4%), soy sauce, xanthan gum, salt, refined white sugar, roasted black sesame seeds, crushed black sesame seeds, and water were added to a mixing tank and mixed evenly to prepare an aqueous phase. Then, edible oils (rapeseed oil and sesame oil) were added to the adjusted aqueous phase as the oil phase, and emulsification was performed while stirring to produce an acidic liquid seasoning with an emulsified phase. Next, the obtained acidic liquid seasoning was filled into containers to obtain containerized acidic liquid seasoning.

[0108] [Examples 2-13, Comparative Examples 1-12]

[0109] The mixing ratios were changed to those recorded in Tables 2 and 3, and the stirring intensity during emulsification was appropriately adjusted. Otherwise, the acidic liquid seasoning was prepared in the same manner as in Example 1.

[0110] (pH measurement)

[0111] For the acidic liquid seasonings obtained in Examples 1 to 13 above, the pH was measured using a pH meter (Horiba Seisakusho F-72 benchtop pH meter) at 1 atmosphere and a product temperature of 20°C. The pH of the acidic liquid seasonings was all between 3.6 and 4.3.

[0112] (Determination of Brix content)

[0113] For the acidic liquid seasonings of Examples 1 to 13 obtained above, the Brix content of the aqueous phase was measured using a digital refractometer (Atago RX-5000α digital refractometer, manufactured by Atago Co., Ltd.) at a product temperature of 25°C. The Brix content of the aqueous phase of the acidic liquid seasonings was 10% or more in all cases. In addition, the combined value of the edible oil content (mass %) and the Brix content in the aqueous phase was 25 or more.

[0114] (Viscosity measurement)

[0115] For the acidic liquid seasonings obtained above, a BH type viscometer was used. Under the conditions of product temperature 25℃ and rotation speed 10 rpm, rotor No. 3 was used when the viscosity was less than 10000 mPa·s, rotor No. 4 when the viscosity was above 10000 mPa·s but less than 20000 mPa·s, rotor No. 5 when the viscosity was above 20000 mPa·s but less than 40000 mPa·s, rotor No. 6 when the viscosity was above 40000 mPa·s but less than 100000 mPa·s, and rotor No. 7 when the viscosity was above 100000 mPa·s. The readings were calculated from the readings taken 3 minutes after the start of the measurement. The measurement results are shown in Tables 2 and 3.

[0116] (Determination of particle size distribution based on volume)

[0117] For the oil droplets in the emulsion phase of each of the above-obtained acidic liquid seasonings, the volumetric reference particle size distribution was determined according to the following measurement procedures and conditions, and the mode diameter and half-width were calculated. The measurement results are shown in Tables 2 and 3.

[0118] (Measurement Procedure)

[0119] First, add nine times the amount of water to the emulsion phase of each acidic liquid seasoning and mix thoroughly. Then, measure the particle size distribution using a laser diffraction particle size analyzer under the following conditions. It should be noted that if the acidic liquid seasoning contains ingredients that may affect the measurement of food ingredients, remove them beforehand.

[0120] (Measurement conditions)

[0121] • Measuring equipment: Laser diffraction particle size distribution measuring device (Made by Nikkiso Corporation, Microtrac MT3300EXII)

[0122] • Measurement standard: volume

[0123] • Analytical conditions: non-spherical shape and refractive index 1.6

[0124] • Particle size measurement range: 0.021 μm to 2000 μm

[0125] • Particle size classification: 132 ch

[0126] (Sensory evaluation)

[0127] A panel of judges, each with over three years of experience in seasoning development and who were well-trained, conducted a sensory evaluation of the acidity (from acetic acid) of the aqueous phase and the flavor (the richness of the oil and the aroma of the seasoning oil or spices) of the aforementioned acidic liquid seasonings, based on the following criteria. The results are shown in Tables 2 and 3. A score of 2 or higher is considered a good result.

[0128] <Evaluation Criteria>

[0129] 4: The balance between the acidity of the aqueous phase and the deliciousness of the oil phase is ideal, and these flavors can be experienced with great subtlety.

[0130] 3: The acidity of the aqueous phase and the deliciousness of the oil phase are well balanced, and these flavors can be experienced in a balanced way.

[0131] 2: The acidity of the aqueous phase may be slightly stronger or weaker, or the flavor of the oil may be slightly stronger or weaker, but the balance between the acidity of the aqueous phase and the flavor of the oil phase, and their degree of relaxation, is within a reasonable range.

[0132] 1: Any of the following situations: the acidity of the aqueous phase is not perceptible, or is too strong; or the deliciousness of the oil phase is not perceptible; the balance between the acidity of the aqueous phase and the deliciousness of the oil phase is poor; or the acidity of the aqueous phase and the deliciousness of the oil phase lack synergy.

[0133] The acidic liquid seasonings in Examples 1-13 all have a good balance between the acidity of the aqueous phase and the deliciousness of the oil phase, and these flavors can be experienced in a balanced way.

[0134] In Comparative Examples 1 and 2, the acidic liquid seasonings have a small half-width of the modal diameter of the oil droplets in the emulsion phase, so the oil phase is too similar to butter, and the sourness of the water phase and the deliciousness of the oil phase lack balance.

[0135] The acidic liquid seasonings in Comparative Examples 3 and 4 have low viscosity, so the deliciousness of the oil phase cannot be felt, resulting in poor balance. Furthermore, the acidity of the water phase and the deliciousness of the oil phase lack a sense of balance.

[0136] In Comparative Examples 5 and 6, the acidic liquid seasonings have a large half-width of the mode diameter of the oil droplets in the emulsion phase, so the deliciousness of the oil phase cannot be perceived, resulting in a poor balance. Furthermore, the acidity of the water phase and the deliciousness of the oil phase lack a sense of balance.

[0137] In Comparative Example 7, the acidic liquid seasoning has a small half-width of the modal diameter of the oil droplets in the emulsion phase, so the oil phase is too similar to butter, and the sourness of the water phase and the deliciousness of the oil phase lack balance.

[0138] The acidic liquid seasonings in Comparative Examples 8 and 9 have a high acetic acid content, resulting in an excessively strong acidity in the aqueous phase and a poor balance.

[0139] The acidic liquid seasonings in Comparative Examples 10 and 11 have low acetic acid content, so the acidity of the aqueous phase is not perceptible, resulting in poor balance. Furthermore, the acidity of the aqueous phase and the deliciousness of the oil phase lack a sense of balance.

[0140] The acidic liquid seasoning of Comparative Example 12 has a large half-width of the modal diameter of the oil droplets in the emulsion phase, so the deliciousness of the oil phase cannot be perceived, the balance is poor, and there is no tension between the sourness of the water phase and the deliciousness of the oil phase.

[0141] [Table 2]

[0142]

[0143] [Table 3]

[0144]

[0145] <Example 2 of manufacturing acidic liquid seasoning>

[0146] [Example 14]

[0147] According to the mixing ratios recorded in Table 4, an acidic liquid seasoning was prepared. Specifically, edible vinegar (acetic acid content 4%), xanthan gum, salt, refined white sugar, dried onion ingredients, chopped onion ingredients, monosodium glutamate, and water were added to a mixing tank and mixed evenly to prepare an aqueous phase. Then, edible oils (rapeseed oil and olive oil) were added to the adjusted aqueous phase as the oil phase, and emulsification was performed while stirring to produce an acidic liquid seasoning with an emulsified phase. Next, the obtained acidic liquid seasoning was filled into containers to obtain containerized acidic liquid seasoning.

[0148] [Examples 15-17, Comparative Examples 13-14]

[0149] The mixing ratio was changed to that recorded in Table 4, and the stirring intensity during the emulsification process was appropriately changed. Otherwise, the acidic liquid seasoning with an emulsion phase was produced in the same manner as in Example 14.

[0150] (pH measurement)

[0151] For the acidic liquid seasonings of Examples 14-17 obtained above, the pH was measured in the same manner as in <Example 1 of the manufacture of acidic liquid seasonings>. The pH of the acidic liquid seasonings was all above 3.6 and below 4.3.

[0152] (Determination of Brix content)

[0153] For the acidic liquid seasonings of Examples 14-17 obtained above, the Brix content of the aqueous phase was measured in the same manner as in <Example 1 of Manufacturing Acidic Liquid Seasoning>. The Brix content of the aqueous phase of the acidic liquid seasonings was 10% or more in all cases. In addition, the combined value of the edible oil content (mass %) and the Brix content in the aqueous phase was 25 or more.

[0154] (Viscosity measurement)

[0155] For each of the acidic liquid seasonings obtained above, the viscosity was measured in the same manner as in <Example 1 of the manufacture of acidic liquid seasonings>. The measurement results are shown in Table 4.

[0156] (Determination of particle size distribution based on volume)

[0157] For each of the acidic liquid seasonings obtained above, the volumetric particle size distribution was measured in the same manner as in <Example 1 of the manufacture of acidic liquid seasonings>, and the modal diameter and half-width were calculated. The measurement results are shown in Table 4.

[0158] (Sensory evaluation)

[0159] The sensory evaluation of each of the acidic liquid seasonings obtained above was conducted in the same manner as in <Example 1 of the manufacture of acidic liquid seasonings>. The results are shown in Table 4. A score of 2 or higher can be considered a good result.

[0160] The acidic liquid seasonings in Examples 14-17 all have a good balance between the acidity of the aqueous phase and the deliciousness of the oil phase, and these flavors can be experienced in a balanced way.

[0161] In Comparative Examples 13 and 14, the acidic liquid seasonings have a large half-width of the modal diameter of the oil droplets in the emulsion phase, so the deliciousness of the oil phase cannot be perceived, resulting in a poor balance. Furthermore, there is no variation between the acidity of the water phase and the deliciousness of the oil phase.

[0162] [Table 4]

[0163]

Claims

1. An acidic liquid seasoning, characterized in that, It is an acidic liquid seasoning that contains at least edible oils, edible vinegar, vegetable powder, thickening polysaccharides, and water, and at least a portion of which has an emulsified phase. The yolk content is between 0% and 0.001% by mass. The edible oil contains flavoring oil and / or oil-soluble flavorings. The content of the edible oil relative to the total amount of the acidic liquid seasoning is more than 15% by mass and less than 39.7% by mass. The acetic acid content relative to the total amount of the acidic liquid seasoning is more than 0.3% by mass and less than 0.8% by mass. The acidic liquid seasoning has a viscosity of over 1500 mPa·s at 25°C. The oil droplets in the emulsion phase of the acidic liquid seasoning, measured using a laser diffraction particle size distribution measuring device under the following conditions: non-spherical shape, refractive index 1.6, particle size range of 0.021 μm to 2000 μm, and particle size division of 132 ch, showed a half-width of the mode diameter of 30.0 μm to 60.0 μm.

2. The acidic liquid seasoning according to claim 1, characterized in that, The mode diameter of the oil droplets in the emulsion phase of the acidic liquid seasoning is between 20 μm and 100 μm.

3. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The mode diameter of the oil droplets in the emulsion phase of the acidic liquid seasoning is 35 μm or more and 70 μm or less.

4. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The half-width of the mode diameter is between 32.0 μm and 50.0 μm.

5. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The acidic liquid seasoning has a viscosity of less than 20,000 mPa·s at 25°C.

6. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The acidic liquid seasoning has a viscosity of 2500 mPa·s or higher at 25°C.

7. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The acidic liquid seasoning has a viscosity of less than 6000 mPa·s at 25°C.

8. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The content of the edible oil is more than 23% by mass and less than 35% by mass relative to the total amount of the acidic liquid seasoning.

9. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The total amount of the seasoning oil and the oil-soluble flavoring is between 0.01 and 80 parts by weight relative to 100 parts by weight of the edible oil.

10. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The total amount of the seasoning oil and the oil-soluble flavoring is between 0.1 and 50 parts by weight relative to 100 parts by weight of the edible oil.

11. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The content of the plant powder, calculated by dry weight, is more than 0.1% by mass and less than 40% by mass relative to the total amount of the acidic liquid seasoning.

12. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The content of the plant powder, calculated by dry weight, is between 0.5% and 20% by mass relative to the total amount of the acidic liquid seasoning.

13. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The thickening polysaccharides are gels.

14. The acidic liquid seasoning according to claim 13, characterized in that, The content of the gums is between 0.01% and 1.0% by mass relative to the total amount of the acidic liquid seasoning.

15. The acidic liquid seasoning according to claim 13, characterized in that, The gums include at least one selected from the group consisting of xanthan gum, guar gum, tamarind gum, locust bean gum, gellan gum, and gum arabic.

16. The acidic liquid seasoning according to claim 13, characterized in that, The gums include xanthan gum.

17. The acidic liquid seasoning according to claim 16, characterized in that, The content of xanthan gum relative to the total amount of the acidic liquid seasoning is more than 0.01% by mass and less than 1.0% by mass.

18. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The plant material in the plant powder includes sesame seeds.

19. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The plant material in the plant powder includes onions.

20. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The acidic liquid seasoning also contains plant-based ingredients.

21. The acidic liquid seasoning according to claim 20, characterized in that, The plant ingredients are the same plant materials as the plant powder.

22. The acidic liquid seasoning according to claim 1 or 2, characterized in that, Its pH is above 3.6 and below 4.

3.

23. The acidic liquid seasoning according to claim 1 or 2, characterized in that, Its aqueous phase has a Brix content of over 10% at a product temperature of 25°C.

24. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The combined content of edible oil and Brix content of the product in the aqueous phase at a temperature of 25°C is 25 or higher, wherein the content of edible oil is by mass relative to the total amount of acidic liquid seasoning.

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