Method for producing acidic liquid seasoning containing black vinegar

Abstract

Provided is a method for producing an acidic liquid seasoning containing black vinegar. Provided is an acidic liquid seasoning containing black vinegar, which enables a user to feel the aromatic and mellow aroma and deep taste of black vinegar. This method for producing an acidic liquid seasoning containing at least black vinegar is characterized by comprising: a preparation step for obtaining a black vinegar seasoning liquid by mixing black vinegar, an amino acid, and an oligosaccharide in an amount of 5-120 parts by mass per 100 parts by mass of the black vinegar, the blending amount of the amino acids is 1.0-60 parts by mass (inclusive) per 100 parts by mass of the oligosaccharides; and a heating step for heating the black vinegar seasoning liquid under the heating conditions that (i) 60 < = A < 100 (ii) 400 < = S < 6000, where the sum of the maximum heating temperature A (DEG C) and the product of the heating temperature (DEG C) and the heating time (minute) of 60 DEG C or more is defined as the total heating amount (S).

Description

Technical Field

[0001] The invention relates to a method for producing an acidic liquid seasoning containing black vinegar. Background Art

[0002] In the past, edible vinegar was used as a raw material for acidic liquid seasonings. According to the quality standards of edible vinegar, edible vinegar is roughly divided into brewed vinegar and synthetic vinegar. Examples of brewed vinegar include grain vinegar such as black vinegar and fruit vinegar such as apple vinegar. In recent years, edible vinegar has attracted attention as one of the ingredients that are beneficial to health, and beverages blended with fruit vinegar are available on the market.

[0003] In addition, since black vinegar has a unique flavor, seasonings that utilize its flavor are being developed. However, black vinegar has a unique strong sour taste, so it is not easy to manufacture a seasoning with excellent flavor balance. In response to such a technical problem, for example, Patent Document 1 proposes a mild yuzu vinegar soy sauce, which, by containing a soup containing black vinegar, soy sauce and kelp, mitigates the sour taste and strong saltiness while retaining the original taste and aroma of black vinegar, and strongly masks unpleasant odors such as fermentation odor, chemical odor, and cooking odor. In Patent Document 2, in order to suppress the strong sour taste, a method of adding a basic amino acid or a salt thereof to a seasoning containing black vinegar is proposed.

[0004] Prior art literature

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Publication No. 2004-49104

[0007] Patent Document 2: Japanese Patent Application Publication No. 2008-73007 Summary of the invention

[0008] Problem that the invention aims to solve

[0009] However, studies have been conducted so far on black vinegar-containing seasonings to suppress the sour taste and unpleasant smell derived from black vinegar, but studies aimed at enhancing / improving the flavor of black vinegar have not been sufficiently conducted.

[0010] The present invention has been made in view of the above-mentioned problems, and an object of the present invention is to provide an acidic liquid seasoning containing black vinegar, which allows the mellow aroma and deep taste of black vinegar to be felt.

[0011] Solutions for solving problems

[0012] The present inventors have conducted intensive studies to solve the above-mentioned problems, and surprisingly found that, in a method for producing an acidic liquid seasoning containing at least black vinegar, the above-mentioned problems can be solved by mixing amino acids and oligosaccharides at specific ratios with black vinegar to obtain a black vinegar seasoning liquid, and then heating the black vinegar seasoning liquid under specific heating conditions. The present inventors have completed the present invention based on this finding.

[0013] That is, according to the present invention, the following solutions are provided.

[0014] [1] A method for producing an acidic liquid seasoning containing black vinegar, characterized in that it is a method for producing an acidic liquid seasoning containing at least black vinegar, comprising the following steps:

[0015] In the preparation process, black vinegar, amino acids and oligosaccharides are mixed to obtain black vinegar seasoning liquid.

[0016] The amount of the oligosaccharide blended is 5 parts by mass or more and 120 parts by mass or less relative to 100 parts by mass of the black vinegar.

[0017] The amount of the amino acids blended is 1.0 part by mass or more and 60 parts by mass or less relative to 100 parts by mass of the oligosaccharides; and

[0018] The heating step is to heat the black vinegar seasoning liquid.

[0019] The heating conditions satisfy the following conditions when the total heating amount S is the sum of the product of the maximum heating temperature A (°C) and the heating time (minutes) above 60°C:

[0020] (i) 60≤A<100

[0021] (ii)400≤S<6000.

[0022] [2] The method for producing a black vinegar-containing acidic liquid seasoning according to [1], wherein the amount of the oligosaccharide blended is 10 parts by mass or more and 100 parts by mass or less relative to 100 parts by mass of the black vinegar.

[0023] [3] The method for producing a black vinegar-containing acidic liquid seasoning according to [1] or [2], wherein the amount of the oligosaccharide blended is 15 parts by mass or more and 90 parts by mass or less per 100 parts by mass of the black vinegar.

[0024] [4] The method for producing a black vinegar-containing acidic liquid seasoning according to any one of [1] to [3], wherein the amount of the amino acids blended is 3.0 parts by mass or more and 55 parts by mass or less per 100 parts by mass of the oligosaccharides.

[0025] [5] The method for producing a black vinegar-containing acidic liquid seasoning according to any one of [1] to [4], wherein the amount of the amino acids blended is 5.0 parts by mass or more and 50 parts by mass or less per 100 parts by mass of the oligosaccharides.

[0026] [6] The method for producing a black vinegar-containing acidic liquid seasoning according to any one of [1] to [5], wherein the amino acids include at least one selected from the group consisting of glutamic acid, alanine, glycine, arginine, asparagine, aspartic acid, cysteine, cystine, glutamine, histidine, leucine, isoleucine, lysine, methionine, phenylalanine, proline, hydroxyproline, serine, threonine, tryptophan, tyrosine, valine, ornithine and citrulline.

[0027] [7] The method for producing a black vinegar-containing acidic liquid seasoning according to any one of [1] to [6], wherein the amino acids include at least one selected from the group consisting of glutamic acid, alanine and glycine.

[0028] [8] The method for producing a black vinegar-containing acidic liquid seasoning according to any one of [1] to [7], wherein the amino acids contain yeast extract.

[0029] [9] The method for producing a black vinegar-containing acidic liquid seasoning according to any one of [1] to [8], wherein the oligosaccharide contains a disaccharide.

[0030]

[10] The method for producing an acidic liquid seasoning containing black vinegar according to any one of [1] to [9], wherein the heating conditions satisfy the following conditions when the total heating amount S is the sum of the product of the maximum heating temperature A (°C) and the heating temperature (°C) and the heating time (minutes) of 60°C or more:

[0031] (i)65≤A≤97

[0032] (ii)800≤S≤5000.

[0033]

[11] The method for producing an acidic liquid seasoning containing black vinegar according to any one of [1] to

[10] , characterized in that it includes the following step: mixing the heated black vinegar seasoning liquid with other raw materials to obtain the acidic liquid seasoning.

[0034]

[12] The method for producing a black vinegar-containing acidic liquid seasoning according to

[11] , wherein the other raw materials include at least one of a gum and an edible oil or fat.

[0035] Effects of the Invention

[0036] According to the present invention, an acidic liquid seasoning containing black vinegar can be provided, which can feel the mellow aroma and deep taste of black vinegar. The acidic liquid seasoning containing black vinegar can arouse the appetite of consumers and is expected to further expand the market of the acidic liquid seasoning containing black vinegar. DETAILED DESCRIPTION

[0037] <Acidic liquid seasoning containing black vinegar>

[0038] The acidic liquid seasoning containing black vinegar of the present invention is a liquid seasoning having a pH of less than 4.6 using black vinegar as part or all of the edible vinegar, and examples thereof include separated liquid sauces, emulsified liquid sauces, sauces such as oil-free sauces, yuzu vinegar, seasonings, edible vinegar seasonings, and the like.

[0039] <Method for producing acidic liquid seasoning containing black vinegar>

[0040] The method for producing an acidic liquid seasoning containing black vinegar of the present invention includes a step of preparing a black vinegar seasoning liquid and a step of heating the black vinegar seasoning liquid, and may further include a step of preparing an acidic liquid seasoning containing black vinegar.

[0041] (Process for preparing black vinegar seasoning liquid)

[0042] The step of preparing the black vinegar seasoning is a step of mixing black vinegar, amino acids and oligosaccharides at specific ratios to obtain the black vinegar seasoning. The mixing method of the raw materials is not particularly limited and can be performed by a conventionally known method.

[0043] (Black Vinegar)

[0044] The black vinegar may be any black vinegar defined according to the edible vinegar quality index, and any conventionally known black vinegar may be used. Black vinegar includes rice black vinegar and barley black vinegar.

[0045] Rice black vinegar refers to black vinegar made from only rice (excluding rice milled after all the bran layers of brown rice have been removed) or from rice with wheat or barley added, with the amount of rice used being 180 g or more per 1L of grain vinegar, and being colored brown or dark brown through fermentation and aging.

[0046] In addition, barley black vinegar refers to black vinegar made from only barley as a raw material, with the amount of barley used being 180 g or more per 1L of grain vinegar, and being colored brown or dark brown by fermentation and aging. It should be noted that rye black vinegar is black vinegar included in barley black vinegar, and refers to black vinegar obtained by using unmilled barley malt, saccharifying, fermenting and aging it.

[0047] The amount of black vinegar added is set to 100 parts by mass, preferably 35 parts by mass or more, excluding amino acids and oligosaccharides from the black vinegar seasoning liquid in order to increase contact with amino acids and oligosaccharides described later. When the amount of black vinegar added is within the above numerical range, the mellow aroma and deep taste of black vinegar can be strongly felt in the heated black vinegar seasoning liquid and the acidic liquid seasoning containing black vinegar.

[0048] (Amino Acids)

[0049] As amino acids, one or more amino acids selected from the group consisting of amino acids, peptides and proteins can be used. As amino acids, for example, glutamic acid, alanine, glycine, arginine, asparagine, aspartic acid, cysteine, cystine, glutamine, histidine, leucine, isoleucine, lysine, methionine, phenylalanine, proline, hydroxyproline, serine, threonine, tryptophan, tyrosine, valine, ornithine, citrulline etc. can be enumerated. In the present invention, these salts can be used, and two or more amino acids and their salts can also be used in combination.

[0050] Furthermore, non-thermal coagulable food materials containing amino acids at high concentrations, specifically, excluding water, at least 40% of two or more selected from the group consisting of amino acids, peptides, and proteins may be used. Examples of such materials include yeast extracts.

[0051] The amount of amino acids blended (amino acid amount conversion value) is 1.0 mass part or more and 60 mass parts or less relative to 100 mass parts of oligosaccharides, and the lower limit is preferably 3.0 mass parts or more, more preferably 5.0 mass parts or more, and the upper limit is preferably 55 mass parts or less, more preferably 50 mass parts or less, and further preferably 47 mass parts or less. When the amount of amino acids blended is within the above numerical range, the mellow aroma and deep taste of black vinegar can be more strongly felt in the heated black vinegar seasoning liquid and the acidic liquid seasoning containing black vinegar.

[0052] (Oligosaccharides)

[0053] In the present invention, oligosaccharides refer to monosaccharides such as glucose and fructose and oligosaccharides in which the molecules of monosaccharides are combined with more than 2 and less than 10 in a straight chain or branched chain. As disaccharides, for example, sucrose, lactose, maltose, trehalose, isomaltose, etc. can be mentioned. As trisaccharides, for example, maltotriose, isomaltotriose, 1-kestose, oligolacto-fructose, raffinose, etc. can be mentioned. Among these, it is preferred that the molecules of monosaccharides are combined with less than 5 oligosaccharides and monosaccharides. These oligosaccharides can be used alone or in combination of two or more.

[0054] The amount of the oligosaccharide blended is 5 parts by mass or more and 120 parts by mass or less relative to 100 parts by mass of black vinegar, the lower limit is preferably 10 parts by mass or more, more preferably 15 parts by mass or more, and the upper limit is preferably 100 parts by mass or less, more preferably 90 parts by mass or less. If the amount of the oligosaccharide blended is within the above numerical range, the mellow aroma and deep taste of black vinegar can be more strongly felt in the heated black vinegar seasoning liquid and the acidic liquid seasoning containing black vinegar.

[0055] (Heating process of black vinegar seasoning liquid)

[0056] The heating step of the black vinegar seasoning liquid is a step of heating the black vinegar seasoning liquid obtained in the black vinegar seasoning liquid preparation step. The heating conditions of the black vinegar seasoning liquid satisfy the following conditions when the maximum heating temperature A (°C) and the total heating amount S are the sum of the product of the heating temperature (°C) and the heating time (minutes) above 60°C:

[0057] (i) 60≤A<100

[0058] (ii)400≤S≤6000.

[0059] Furthermore, the heating conditions of the black vinegar seasoning liquid more preferably meet the following conditions:

[0060] (i)65≤A≤97

[0061] (ii)800≤S≤5000.

[0062] When the heating conditions of the black vinegar seasoning liquid are within the above numerical range, the mellow aroma and deep taste of the black vinegar can be felt more strongly.

[0063] (Other ingredients for black vinegar seasoning)

[0064] The black vinegar seasoning of the present invention may be blended with other raw materials other than the above within the range that does not impair the effect of the present invention. Examples of other raw materials include gums such as xanthan gum, guar gum, carrageenan, tamarind gum, locust bean gum, gellan gum, and gum arabic; edible oils such as rapeseed oil, soybean oil, corn oil, and palm oil; seasonings such as salt and soy sauce; and food materials such as onions, scallions, garlic, and carrots.

[0065] (Process for preparing acidic liquid seasoning containing black vinegar)

[0066] The step of preparing the acidic liquid seasoning containing black vinegar is a step of mixing the heated black vinegar seasoning liquid obtained in the heating step with other raw materials to obtain the acidic liquid seasoning containing black vinegar.

[0067] As other raw materials, various raw materials commonly used in acidic liquid seasonings can be appropriately selected within the range that does not impair the effect of the present invention. For example, water, grain vinegar, rice vinegar and other edible vinegars; rapeseed oil, soybean oil, corn oil, palm oil and other edible oils and fats; soy sauce, sweet cooking wine, salt, white soup and other seasonings; gums such as xanthan gum, guar gum, carrageenan, tamarind gum, locust bean gum, gellan gum, gum arabic; starches such as hydroxypropyl starch and octenyl succinate starch; and food materials such as onion, sesame, garlic; mustard powder, pepper and other spicy seasonings or spicy seasoning extracts; egg yolk, lecithin, lysolecithin, glycerol fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, octenyl succinate starch and other emulsifiers; organic acids such as citric acid, malic acid, succinic acid and their salts; antioxidants such as ascorbic acid and vitamin E, antibacterial agents, etc.

[0068] The mixing method is not particularly limited and can be performed by a conventionally known method. For example, in the case of a separated acidic liquid seasoning containing black vinegar, first, heated black vinegar seasoning liquid, water, gums, and water phase raw materials such as food materials are mixed to obtain an aqueous phase. Then, edible oils and fats as oil phase raw materials are layered on the aqueous phase to prepare the seasoning. In addition, in the case of an emulsified acidic liquid seasoning containing black vinegar, first, heated black vinegar seasoning liquid, water, gums, egg yolks, and water phase raw materials such as food materials are mixed to obtain an aqueous phase. Then, while stirring the obtained aqueous phase with a mixer or the like, edible oils and fats are added to perform emulsification treatment to prepare the seasoning.

[0069] As described above, the acidic liquid seasoning containing black vinegar may be in an emulsified state or a separated state. The separated state refers to a state in which two or more layers are formed, and examples thereof include a separated liquid seasoning containing an oil phase and an aqueous phase, and a separated liquid seasoning containing an oil phase and an emulsified phase.

[0070] (Black vinegar seasoning)

[0071] The black vinegar seasoning liquid is as described above. By mixing the heated black vinegar seasoning liquid with the acidic liquid seasoning, an acidic liquid seasoning containing black vinegar, which can provide a mellow aroma and a deep taste of black vinegar, is obtained.

[0072] The amount of the heated black vinegar seasoning liquid is preferably 50 parts by mass or more, more preferably 60 parts by mass or more, and even more preferably 65 parts by mass or more, based on black vinegar conversion, relative to 100 parts by mass of edible vinegar used in the acidic liquid seasoning containing black vinegar. When the amount of the heated black vinegar seasoning liquid is within the above numerical range, the mellow aroma and deep taste of black vinegar can be more strongly felt.

[0073] (Manufacturing equipment)

[0074] In the production of the acidic liquid seasoning containing black vinegar, the apparatus used in the production of the usual acidic liquid seasoning can be used. Examples of such apparatus include usual stirrers, rod mixers, vertical mixers, homomixers, homodispersors, etc. Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, etc.

[0075] Example

[0076] Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to the contents of the following Examples.

[0077] <Production Example 1 of Black Vinegar Seasoning>

[0078] [Example 1]

[0079] According to the mixing ratio of Table 1, black vinegar seasoning liquid is manufactured by the following steps. Specifically, first, 100 parts by mass of black vinegar (acetic acid acidity: 3.75%, manufactured by Kewpie Jyozo Co., Ltd., trade name: barley black vinegar), 10 parts by mass of refined white sugar (disaccharide), and 6.0 parts by mass of sodium glutamate (amino acid amount conversion value: 5.2 parts by mass) are mixed in a tank with a stirring blade to obtain a black vinegar seasoning liquid. Then, the temperature is increased from 60°C to 80°C at a heating rate of 10°C / min for 2 minutes, maintained at 80°C for 30 minutes, and then cooled from 80°C to 60°C at a cooling rate of 10°C / min for 2 minutes to obtain 200g of heated black vinegar seasoning liquid. The total heating amount S calculated by the following formula in the heating process is 2680.

[0080] S=(60+80) / 2×2+80×30+(60+80) / 2×2

[0081] [Example 2]

[0082] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 1 except that the blending amount of refined white sugar was changed to 50 parts by mass.

[0083] [Example 3]

[0084] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 1 except that the blending amount of purified white sugar was changed to 100 parts by mass.

[0085] [Example 4]

[0086] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 1 except that the compounding amount of monosodium glutamate was changed from 6.0 parts by mass (5.2 parts by mass in terms of amino acid amount) to 1.0 part by mass (0.9 parts by mass in terms of amino acid amount).

[0087] [Comparative Example 1]

[0088] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 2 except that refined white sugar was not added.

[0089] [Comparative Example 2]

[0090] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 2 except that sodium glutamate was not added.

[0091] <Sensory evaluation (flavor)>

[0092] The heated black vinegar seasoning liquid obtained in the above-mentioned examples and comparative examples was subjected to sensory evaluation (flavor) by a number of trained judges according to the following criteria. The black vinegar seasoning liquid before heating in each example and comparative example was used as a control substance. It should be noted that the heated black vinegar seasoning liquid was diluted with water to an acetic acid acidity of 1% which is the same as the acetic acid acidity of the acidic liquid seasoning, and the evaluation was performed as an acidic liquid seasoning containing black vinegar. The results of the sensory evaluation are shown in Table 1. If it is "2" or above in the following evaluation criteria, it is a good result.

[0093] [Evaluation criteria]

[0094] 3: Compared with the control, the mellow aroma and deep taste of black vinegar are more strongly felt.

[0095] 2: Compared with the control, the mellow aroma and deep taste of black vinegar can be felt.

[0096] 1: Compared with the control, the mellow aroma and deep taste of black vinegar are not so noticeable.

[0097] [Table 1]

[0098]

[0099] <Production Example 2 of Black Vinegar Seasoning>

[0100] [Example 6]

[0101] According to the mixing ratio of Table 2, black vinegar seasoning liquid is manufactured by the following steps. Specifically, first, 100 parts by mass of black vinegar (acetic acid content 3.75%), 80 parts by mass of refined white sugar (disaccharide), and 3.0 parts by mass of alanine (amino acid amount conversion value) are mixed in a tank with a stirring blade to obtain black vinegar seasoning liquid. Then, the temperature is increased from 60°C to 80°C at a heating rate of 10°C / min for 2 minutes, maintained at 80°C for 30 minutes, and then cooled from 80°C to 60°C at a cooling rate of 10°C / min for 2 minutes to obtain 200g of heated black vinegar seasoning liquid. The total heating amount S calculated by the following formula in the heating process is 2680.

[0102] S=(60+80) / 2×2+80×30+(60+80) / 2×2

[0103] [Example 7]

[0104] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 6 except that the amount of refined white sugar added was changed to 20 parts by mass and 9 parts by mass (value in terms of amino acid amount) of glycine was added instead of alanine.

[0105] [Example 8]

[0106] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 6 except that 50 parts by mass of oligosaccharide (Japan Food Chemical Industry Co., Ltd., trade name: Fujioligo #360) was added instead of refined white sugar, and 11 parts by mass of yeast extract powder (a mixture of amino acids, peptides and proteins with a content of 45%) was added instead of alanine (amino acid amount conversion value: 5.0 parts by mass).

[0107] <Sensory evaluation (flavor)>

[0108] The heated black vinegar seasonings obtained in the above Examples and Comparative Examples were subjected to sensory evaluation (flavor) by a plurality of trained panelists in the same manner as in <Sensory evaluation (flavor)> of <Preparation Example 1 of black vinegar seasoning>. The results of the sensory evaluation are shown in Table 2.

[0109] [Table 2]

[0110]

[0111] <Production Example 3 of Black Vinegar Seasoning>

[0112] [Example 9]

[0113] According to the mixing ratio of Table 3, black vinegar seasoning liquid is manufactured by the following steps. Specifically, first, 100 parts by mass of black vinegar (acetic acid content 3.75%), 50 parts by mass of refined white sugar (disaccharide), and 6.0 parts by mass of sodium glutamate (amino acid amount conversion value: 5.2 parts by mass) are mixed in a tank with a stirring blade to obtain black vinegar seasoning liquid. Then, the black vinegar seasoning liquid is heated from 60°C to 70°C at a heating rate of 10°C / min for 1 minute, maintained at 70°C for 60 minutes, and then cooled from 70°C to 60°C at a cooling rate of 10°C / min for 1 minute to obtain 200g of heated black vinegar seasoning liquid. The total heating amount S calculated by the following formula in the heating process is 4330.

[0114] S=(60+70) / 2×1+70×60+(70+60) / 2×1

[0115] [Example 10]

[0116] The heating conditions were as follows: the temperature was raised from 60°C to 95°C at a heating rate of 17.5°C / min for 2 minutes, maintained at 95°C for 5 minutes, and then lowered from 95°C to 60°C at a cooling rate of 17.5°C / min for 2 minutes to obtain a heated black vinegar seasoning liquid in the same manner as in Example 9. The total amount of heating S calculated by the following formula in the heating step was 785.

[0117] S=(60+95) / 2×2+95×5+(95+60) / 2×2

[0118] [Comparative Example 3]

[0119] The heating conditions were changed from 30 minutes to 120 minutes in the holding time at 80° C. to obtain a heated black vinegar seasoning liquid in the same manner as in Example 2. The total heating amount S calculated by the following formula in the heating step was 9880.

[0120] S=(60+80) / 2×2+80×120+(80+60) / 2×2

[0121] [Comparative Example 4]

[0122] The heating conditions were changed from 30 minutes to 0 minutes in the retention time at 80° C. to obtain a heated black vinegar seasoning liquid in the same manner as in Example 2. The total heating amount S calculated by the following formula in the heating step was 280.

[0123] S=(60+80) / 2×2+80×0+(80+60) / 2×2

[0124] <Sensory evaluation (flavor)>

[0125] The heated black vinegar seasonings obtained in the above Examples and Comparative Examples were subjected to sensory evaluation (flavor) by a plurality of trained panelists in the same manner as in <Sensory evaluation (flavor)> of <Preparation Example 1 of black vinegar seasoning>. The results of the sensory evaluation are shown in Table 3.

[0126] [Table 3]

[0127]

[0128] <Production Example 4 of Black Vinegar Seasoning>

[0129] [Example 11]

[0130] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 2 except that 80 parts by mass of minced onion and 100 parts by mass of water were added to the formulation of Example 2.

[0131] <Sensory evaluation (flavor)>

[0132] The heated black vinegar seasoning obtained in the above example was subjected to sensory evaluation (flavor) by a plurality of trained panelists in the same manner as in <Sensory evaluation (flavor)> of <Preparation Example 1 of black vinegar seasoning>. The results of the sensory evaluation are shown in Table 4.

[0133] [Table 4]

[0134]

[0135] <Production Example 1 of Acidic Liquid Seasoning (Sauce) Containing Black Vinegar>

[0136] [Example 12]

[0137] According to the blending ratios in Table 5, an acidic liquid seasoning containing black vinegar was prepared by the following steps. Specifically, first, the heated black vinegar seasoning liquid obtained in Example 2, water, sweet cooking wine, xanthan gum, salt and soy sauce were added to a tank with a stirring blade and uniformly mixed to prepare an aqueous phase. Thereafter, edible fat (rapeseed oil) as an oil phase was layered in the prepared aqueous phase to obtain an acidic liquid seasoning containing black vinegar in a separated state having an aqueous phase and an oil phase.

[0138] [Table 5]

[0139]

[0140] <Sensory evaluation (flavor)>

[0141] The acidic liquid seasoning containing black vinegar obtained above was subjected to sensory evaluation (flavor) by a plurality of trained panelists. The acidic liquid seasoning containing black vinegar had a strong aroma and deep taste of black vinegar.

[0142] <Production Example 2 of Acidic Liquid Seasoning (Sauce) Containing Black Vinegar>

[0143] [Example 13]

[0144] A black vinegar-containing acidic liquid seasoning was obtained in the same manner as in <Production Example 1 of black vinegar-containing acidic liquid seasoning (dressing)> except that the compounding ratios were changed to those shown in Table 6.

[0145] [Table 6]

[0146]

[0147] <Sensory evaluation (flavor)>

[0148] The acidic liquid seasoning containing black vinegar obtained above was subjected to sensory evaluation (flavor) by a plurality of trained panelists. The acidic liquid seasoning containing black vinegar had a strong aroma and deep taste of black vinegar.

Claims

1. A method for producing an acidic liquid seasoning containing black vinegar, characterized in that: The invention relates to a method for producing an acidic liquid seasoning containing at least black vinegar, comprising the following steps: In the preparation process, black vinegar, amino acids and oligosaccharides are mixed to obtain black vinegar seasoning liquid. The amount of the oligosaccharide blended is 5 parts by mass or more and 120 parts by mass or less relative to 100 parts by mass of the black vinegar. The amount of the amino acids blended is 1.0 part by mass or more and 60 parts by mass or less relative to 100 parts by mass of the oligosaccharides; and The heating step is to heat the black vinegar seasoning liquid. The heating conditions satisfy the following conditions when the maximum heating temperature A and the total heating amount S are the sum of the product of the heating temperature and the heating time of 60° C. or more: (i) 60≤A<100 (ii) 400 ≤ S < 6000, The unit of the maximum heating temperature A is °C, the unit of the heating temperature is °C, and the unit of the heating time is minutes.

2. The method for producing an acidic liquid seasoning containing black vinegar according to claim 1, wherein: The amount of the oligosaccharides blended is 10 parts by mass or more and 100 parts by mass or less relative to 100 parts by mass of the black vinegar.

3. The method for producing the acidic liquid seasoning containing black vinegar according to claim 1, wherein: The amount of the oligosaccharide blended is 15 parts by mass or more and 90 parts by mass or less relative to 100 parts by mass of the black vinegar.

4. The method for producing the acidic liquid seasoning containing black vinegar according to claim 1, wherein: The amount of the amino acids blended is 3.0 parts by mass or more and 55 parts by mass or less relative to 100 parts by mass of the oligosaccharides.

5. The method for producing an acidic liquid seasoning containing black vinegar according to claim 1, wherein: The amount of the amino acids blended is 5.0 parts by mass or more and 50 parts by mass or less relative to 100 parts by mass of the oligosaccharides.

6. The method for producing an acidic liquid seasoning containing black vinegar according to claim 1, wherein: The amino acids include at least one selected from the group consisting of glutamic acid, alanine, glycine, arginine, asparagine, aspartic acid, cysteine, cystine, glutamine, histidine, leucine, isoleucine, lysine, methionine, phenylalanine, proline, hydroxyproline, serine, threonine, tryptophan, tyrosine, valine, ornithine and citrulline.

7. The method for producing an acidic liquid seasoning containing black vinegar according to claim 1, wherein: The amino acids include at least one selected from the group consisting of glutamic acid, alanine, and glycine.

8. The method for producing an acidic liquid seasoning containing black vinegar according to claim 1, wherein: The amino acids include yeast extract.

9. The method for producing an acidic liquid seasoning containing black vinegar according to claim 1, wherein: The oligosaccharides include disaccharides.

10. The method for producing the acidic liquid seasoning containing black vinegar according to claim 1, characterized in that: The heating conditions satisfy the following conditions when the maximum heating temperature A and the total heating amount S are the sum of the product of the heating temperature and the heating time of 60° C. or more: (i)65≤A≤97 (ii)800≤S≤5000 The unit of the maximum heating temperature A is °C, the unit of the heating temperature is °C, and the unit of the heating time is minutes.

11. The method for producing an acidic liquid seasoning containing black vinegar according to any one of claims 1 to 10, characterized in that: The method comprises the following steps: mixing the heated black vinegar seasoning liquid with other raw materials to obtain an acidic liquid seasoning.

12. The method for producing an acidic liquid seasoning containing black vinegar according to claim 11, wherein: The other raw materials include at least one of gums and edible oils and fats.

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