Acidic emulsified liquid seasoning

Abstract

The invention discloses an acidic emulsified liquid seasoning, and relates to a low-calorie sesame-containing acidic emulsified liquid seasoning, and although the calorie of the acidic emulsified liquid seasoning is low, the strong and mellow sesame flavor can be felt. The present invention relates to an acidic emulsified liquid seasoning having a calorie of 230 kcal / 100 g or less and containing sesame, edible fat and oil, an emulsifier, and a sour material. In addition, the acidic emulsified liquid seasoning according to the present invention is characterized by further comprising an ethyl 3-hexenoate (Ethyl 3-hexenoate).

Description

Technical Field

[0001] This invention relates to an acidic emulsified liquid seasoning, and more specifically, to a low-calorie sesame-containing acidic emulsified liquid seasoning. Background Technology

[0002] Previously, acidic emulsified liquid seasonings containing sesame seeds were widely used, reflecting diverse consumer demands. For example, JP11290036A describes a food product containing easily soluble, conveniently used, water-in-oil droplet emulsified sesame seeds. The product contains sesame paste made from sesame seeds with a particle size of less than 100 micrometers, comprising at least 75% by weight of the sesame seeds. The sesame paste content is 20-45% by weight of the water-in-oil droplet emulsified sesame seed product. While JP11290036A prioritizes flavorful sesame seeds, it does not further explore calorie reduction.

[0003] In recent years, with increased health awareness, people are more inclined to choose low-calorie sesame-containing acidic emulsified liquid seasonings. However, most sesame-containing acidic emulsified liquid seasonings contain more than 300kcal / 100g, and people are looking for products with even lower calories.

[0004] Currently, low-calorie liquid seasonings on the market include those that achieve extremely low calories without adding edible oils (so-called oil-free liquid seasonings). However, since oil-free liquid seasonings essentially contain no oil and lack an emulsified phase, they are inherently characterized by a refreshing taste. On the other hand, acidic emulsified liquid seasonings containing sesame seeds, while popular due to their combination of sesame flavor and the unique richness derived from their emulsified state, are not suitable for use as non-oil liquid seasonings. Therefore, low-calorie sesame-containing acidic emulsified liquid seasonings, unlike oil-free liquid seasonings, need to reduce calories while maintaining an emulsified phase. Summary of the Invention

[0005] The problem that the invention aims to solve The inventors have discovered that in the development of low-calorie, acidic emulsified liquid seasonings containing sesame, it is difficult to fully appreciate the rich and mellow flavor of sesame. Therefore, the object of this invention is to provide an acidic emulsified liquid seasoning that is low in calories yet allows for a full appreciation of the rich, mellow flavor and aroma of sesame salad dressing.

[0006] Methods for solving problems To address the aforementioned issues, the inventors conducted in-depth research and made an unexpected discovery: by adding specific aroma components, an acidic emulsified liquid seasoning with low calories and a rich, mellow sesame flavor can be obtained. Based on this insight, the inventors completed this invention.

[0007] That is, according to the present invention, the following invention is provided.

[0008] An acidic emulsified liquid seasoning has a calorie content of less than 230 kcal / 100g and contains sesame seeds, edible oils, emulsifiers, and acidic ingredients. The acidic emulsified liquid seasoning is characterized by containing ethyl 3-hexenoate.

[0009] Preferably, the content of ethyl 3-hexenoate relative to the total amount of acidic emulsified liquid seasoning is 0.001 ppm to 1000 ppm; more preferably, it is 0.001 ppm to 10 ppm.

[0010] Preferably, the sesame seeds include ground sesame seeds.

[0011] Preferably, the sesame content, on a dry matter basis, is 1.0% to 15% by mass relative to the total amount of acidic emulsified liquid seasoning.

[0012] Preferably, the content of the edible oil is 3.0% to 20% by mass relative to the total amount of the acidic emulsified liquid seasoning.

[0013] Preferably, the acidic ingredients include organic acids.

[0014] More preferably, the organic acid includes acetic acid.

[0015] Preferably, the emulsifier includes egg yolk.

[0016] Preferably, the egg yolk content, calculated in raw form, is 0.010 parts by weight or more and 0.10 parts by weight or less, relative to 1 part by weight of edible oil.

[0017] Preferably, the pH value of the above-mentioned acidic emulsified liquid seasoning is above 3.5 and below 5.0.

[0018] Preferably, the acidic emulsified liquid seasoning has a viscosity of 500 mPa·s or more and 10000 mPa·s or less at 20°C.

[0019] According to the present invention, an acidic emulsified liquid seasoning that is low in calories and provides a rich, mellow sesame flavor can be provided. This acidic emulsified liquid seasoning can stimulate consumers' appetite and is expected to further expand the market for acidic emulsified liquid seasonings. Detailed Implementation

[0020] The technical solutions of the present invention will be clearly and completely described below with reference to the data in the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0021] The concepts involved in this application will first be explained with reference to data. It should be noted that the following explanation of each concept is only to make the content of this application easier to understand and does not imply a limitation on the scope of protection of this application; at the same time, the embodiments and features in the embodiments of this application can be combined with each other unless otherwise specified.

[0022] In this invention, the product temperature refers to the temperature of the seasoning itself when measuring pH value or other parameters.

[0023] <Acidic Emulsified Liquid Seasoning> The acidic emulsified liquid seasoning of the present invention contains at least sesame seeds, edible oils, emulsifiers, and acidic materials, and also contains specific aroma components. The acidic emulsified liquid seasoning may also contain other ingredients such as sugar sweeteners, high-sweetness sweeteners, thickeners, water, and seasonings.

[0024] Acidic emulsified liquid seasonings, including, for example, salad dressings, sauces, dips, and other similar food products. Among these, salad dressings are preferred.

[0025] (Calories in acidic emulsified liquid seasonings) The acidic emulsified liquid seasoning has a calorie content of 230 kcal / 100g or less. The upper limit of this calorie content is preferably 220 kcal / 100g or less, more preferably 215 kcal / 100g or less. Alternatively, the lower limit can be 50 kcal / 100g or more, 100 kcal / 100g or more, or 150 kcal / 100g or more. Furthermore, the calorie content is calculated based on 100g of the acidic emulsified liquid seasoning.

[0026] (pH value of acidic emulsified liquid seasonings) The pH value of the acidic emulsified liquid seasoning is preferably 3.5 or higher and 5.0 or lower. The lower limit of this pH value is more preferably 3.6 or higher, further preferably 3.7 or higher, even more preferably 3.8 or higher, and most preferably 3.9 or higher. The upper limit is more preferably 4.9 or lower, further preferably 4.8 or lower, even more preferably 4.7 or lower, and most preferably 4.6 or lower. If the pH value of the acidic emulsified liquid seasoning is within the above-mentioned range, the generation of microorganisms in the acidic emulsified liquid seasoning can be controlled, improving its shelf life, and the flavor of the acidic emulsified liquid seasoning can be well-balanced. In this invention, the pH value of the acidic emulsified liquid seasoning can be adjusted to the above-mentioned preferred range by adjusting the concentration of the acidic material. Furthermore, the pH value of the acidic emulsified liquid seasoning is measured using a pH meter (Horiba Manufacturing Co., Ltd. F-72, a stationary pH meter) at a pressure of 1 atmosphere and a temperature of 20°C.

[0027] (Viscosity of acidic emulsified liquid seasonings) The viscosity of the acidic emulsified liquid seasoning at 20°C is preferably 500 mPa·s or more and 10000 mPa·s or less. The lower limit of this viscosity is more preferably 700 mPa·s or more, further preferably 1000 mPa·s or more, even more preferably 1200 mPa·s or more, and most preferably 1400 mPa·s or more. The upper limit is more preferably 8000 mPa·s or less, further preferably 7000 mPa·s or less, even more preferably 6500 mPa·s or less, and most preferably 6000 mPa·s or less. Furthermore, the viscosity of the acidic emulsified liquid seasoning is calculated using a BH type viscometer at a temperature of 20°C and a rotation speed of 10 rpm, using a No. 3 rotor, based on the reading after the rotor has rotated 5 revolutions after the start of the measurement.

[0028] (Moisture content of acidic emulsified liquid seasonings) The moisture content of acidic emulsified liquid seasonings is not particularly limited and can be adjusted appropriately according to the proportions of each ingredient. The lower limit of the moisture content of acidic emulsified liquid seasonings is preferably 35% by mass or more, more preferably 40% by mass or more, further preferably 45% by mass or more, even more preferably 50% by mass or more, and most preferably 55% by mass or more. The upper limit is preferably 95% by mass or less, more preferably 90% by mass or less, and even more preferably 85% by mass or less.

[0029] (Aqueous phase content of acidic emulsified liquid seasonings) The aqueous phase content of the acidic emulsified liquid seasoning is not particularly limited and can be adjusted appropriately according to the proportions of each component. The lower limit of the aqueous phase content of the acidic emulsified liquid seasoning is preferably 75% by mass or more, more preferably 80% by mass or more, and even more preferably 85% by mass or more. Furthermore, the upper limit is preferably 98% by mass or less, more preferably 97% by mass or less, and even more preferably 95% by mass or less. In this invention, the aqueous phase content of the acidic emulsified liquid seasoning refers to the amount after deducting the content of the following edible oils from the total amount of the acidic emulsified liquid seasoning.

[0030] (Aroma components) In acidic emulsified liquid seasonings, at least ethyl 3-hexenoate is contained as an aroma component. The chemical formula of ethyl 3-hexenoate is (C8H2O). 14 Ethyl 3-hexenoate (O2), CAS Registry Number 2396-83-0. Ethyl 3-hexenoate is not found in natural sesame seeds and has a fruity aroma, similar to that of pineapple and melon. However, the inventors unexpectedly discovered that adding ethyl 3-hexenoate to an acidic emulsified liquid seasoning containing sesame seeds enhances its rich and aromatic sesame flavor.

[0031] In addition to ethyl 3-hexenoate, other aroma components found in conventional sesame-containing acidic emulsified liquid seasonings can also be added to the acidic emulsified liquid seasoning. Other aroma components can also be added without impairing the effectiveness of the present invention.

[0032] The content of ethyl 3-hexenoate in the acidic emulsified liquid seasoning, relative to the total amount of the acidic emulsified liquid seasoning, preferably has a lower limit of 0.001 ppm or more, more preferably 0.01 ppm or more, and even more preferably 0.1 ppm or more. The upper limit is preferably 1000 ppm or less, more preferably 500 ppm or less, and even more preferably 100 ppm or less. If the content of ethyl 3-hexenoate in the acidic emulsified liquid seasoning is within the above-mentioned range, the rich aroma and fragrance of sesame in the sesame acidic emulsified seasoning will be more pronounced. It should be noted that the content of ethyl 3-hexenoate in the acidic emulsified liquid seasoning can be determined and calculated using conventional methods such as gas chromatography, for example, solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Furthermore, [ppm] in this specification refers to mass concentration (w / w).

[0033] There are no particular limitations on how the content of ethyl 3-hexenoate in acidic emulsified liquid seasonings can be adjusted. For example, ethyl 3-hexenoate can be added as a flavoring agent to acidic emulsified liquid seasonings. Alternatively, it can be combined with foods or food additives containing ethyl 3-hexenoate.

[0034] (Sesame) The acidic emulsified liquid seasoning preferably contains a substance that has been pulverized from sesame seeds (ground sesame seeds), but may also contain a substance that has not been pulverized from sesame seeds (sesame seeds). The method of pulverizing the sesame seeds is not particularly limited and can be done using conventional methods such as stone mills, colloid mills, food cutters, millers, and roller crushers. Furthermore, the shape and size of the pulverized sesame seeds are not particularly limited, as long as they are of a shape and size that are generally easy to add to the liquid seasoning. In this invention, ground sesame seeds are preferred as the pulverized sesame seeds.

[0035] Grinded sesame seeds are obtained by coarsely crushing sesame seeds, with a size of 0.3mm or larger.

[0036] Grinding sesame seeds allows them to initially release their aroma and rich, mellow fragrance during the grinding process, and the emulsification of oils further enhances their unique, full-bodied flavor. Therefore, in this invention, because the acidic emulsified liquid seasoning contains ground sesame seeds, the rich, mellow sesame flavor of the sesame-containing acidic liquid seasoning can be further appreciated.

[0037] The sesame content, on a dry matter basis, relative to the total amount of the acidic emulsified liquid seasoning, is preferably 1.0% by mass to 15% by mass. The lower limit of this sesame content (especially ground sesame) is more preferably 2.0% by mass or more, further preferably 3.0% by mass or more, further preferably 4.0% by mass or more, and the upper limit is more preferably 13% by mass or less, further preferably 11% by mass or less, and further preferably 10% by mass or less. If the sesame content (especially ground sesame) is within the above-mentioned range, a rich and mellow sesame flavor can be perceived in the acidic liquid seasoning containing sesame. Furthermore, the dry matter basis of the sesame refers to the amount of sesame after removing the moisture content (assuming zero moisture) when the sesame has absorbed water.

[0038] (Edible oils) As for edible oils, there are no particular limitations; conventionally known edible oils and oil-soluble flavorings can be used. Examples of edible oils include vegetable oils such as soybean oil, rapeseed oil, palm oil, cottonseed oil, corn oil, sunflower oil, coconut oil, sesame oil, olive oil, flaxseed oil, rice oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, and avocado oil; as well as oils obtained through chemical or enzymatic treatment of fish oil, tallow, lard, chicken fat, or MCTs (medium-chain triglycerides), diglycerides, cured oils, and transesterified oils. Among these, soybean oil, rapeseed oil, corn oil, palm oil, or mixtures thereof are preferred.

[0039] Oil-soluble flavorings refer to aroma components refined from natural substances or artificially synthesized aroma components. Examples of oil-soluble flavorings include sesame flavorings, vegetable flavorings, citrus flavorings (lemon, grapefruit, pomelo, orange, etc.), fruit flavorings (banana, strawberry, apple, pineapple, etc.), dairy flavorings (yogurt, butter, milk, etc.), mint flavorings, vanilla flavorings, and nut flavorings. These oil-soluble flavorings can be used alone or in combination of two or more.

[0040] The content of edible oil (the total content of edible oil and oil-soluble flavorings) is preferably 3.0% by mass or more and 20% by mass or less relative to the total amount of acidic emulsified liquid seasoning. The lower limit of the edible oil content is more preferably 4.0% by mass or more, further preferably 4.5% by mass or more, even more preferably 5.0% by mass or more, and the upper limit is more preferably 18% by mass or less, even more preferably 16% by mass or less. If the edible oil content is within the above range, although the calories are low, it can still impart an emulsified state commensurate with the sesame flavor and correspondingly bring a unique richness.

[0041] (Emulsifier) There are no particular limitations on the emulsifier; conventionally known food-grade emulsifiers can be used. Egg yolks are preferred as emulsifiers. Regarding egg yolks, treatment methods include, for example, raw egg yolks obtained by separating egg whites after beating, sterilization, freezing, spray drying, freeze-drying, enzymatic treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D, or protease, cholesterol removal treatment such as supercritical carbon dioxide treatment, or mixed treatment with salt or sugars, etc., one or more of these methods can be used. Egg yolks treated in the above ways can use one type alone or in combination of two or more types.

[0042] The yolk content, calculated based on raw egg yolk, is 0.003 parts by weight or more and 0.10 parts by weight or less per part by weight of edible oil. The lower limit is preferably 0.005 parts by weight or more, more preferably 0.020 parts by weight or more, and even more preferably 0.025 parts by weight or more. The upper limit is preferably 0.080 parts by weight or less, more preferably 0.070 parts by weight or less, and even more preferably 0.060 parts by weight or less. If the yolk content is within the above range, an emulsified state can be maintained, and the rich flavor of the yolk can be enhanced.

[0043] Besides egg yolk, other emulsifiers that can be used include phospholipids, lysozyme lipids, sucrose fatty acid esters, polyglycerol fatty acid esters, glycerol fatty acid esters, propylene glycol fatty acid esters, glycerol fatty acid esters, and sorbitan fatty acid esters. These emulsifiers can be used alone or in combination of two or more.

[0044] The content of emulsifier can be adjusted appropriately according to the type of emulsifier. The lower limit of the content of emulsifier other than egg yolk relative to the total amount of acidic emulsified liquid seasoning is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.4% by mass or more. The upper limit is preferably 2.5% by mass or less, more preferably 2.0% by mass or less, and even more preferably 1.5% by mass or less. If the content of emulsifier other than egg yolk in the acidic emulsified liquid seasoning is within the above-mentioned range, it is easier to maintain the emulsified state while reducing the calories of the acidic emulsified liquid seasoning.

[0045] (sour material) There are no particular limitations on the acidic material used; any acidic materials commonly used in conventional acidic liquid seasonings can be used. Examples of acidic materials include organic acids such as acetic acid (e.g., a component of vinegar), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, as well as inorganic acids such as phosphoric acid and hydrochloric acid, lemon juice, apple juice, orange juice, and lactic acid fermented milk. Organic and inorganic acids can be used in the form of salts. Organic acids are preferred, and acetic acid is more preferred. One of these acidic materials can be used alone, or two or more can be used in combination. By combining these acidic materials, the pH value of the acidic emulsified liquid seasoning can be adjusted to the desired range, thereby improving the flavor of the acidic emulsified liquid seasoning.

[0046] The content of acidic materials relative to the total amount of acidic emulsified liquid seasoning is preferably 0.1% by mass or more and 2.0% by mass, with a lower limit of 0.2% by mass or more, more preferably 0.3% by mass or more, and even more preferably 0.4% by mass or more. Furthermore, the upper limit is preferably 1.5% by mass or less, more preferably 1.2% by mass or less, and even more preferably 1.0% by mass or less. If the content of acidic materials in the acidic emulsified liquid seasoning is within the above-mentioned range, the microbial growth of the acidic emulsified liquid seasoning can be controlled, improving its shelf life and simultaneously resulting in a good flavor.

[0047] (Sweeteners) Examples of sugar-based sweeteners include monosaccharides such as glucose, sucrose, and galactose; disaccharides such as sucrose and lactose; maltose and trehalose; and oligosaccharides. These sugar-based sweeteners can be used individually or in combination of two or more.

[0048] The content of sugar sweeteners can be adjusted appropriately according to the type of sugar-based sweeteners, but to achieve a low-calorie content, it is preferable to use them in reduced amounts. The lower limit of the sugar sweetener content relative to the total amount of the acidic emulsified liquid seasoning is preferably 1% by mass or more, more preferably 3% by mass or more, and even more preferably 5% by mass or more. The upper limit is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 12% by mass or less. If the sugar sweetener content in the acidic emulsified liquid seasoning is within the above-mentioned range, it is easier to enhance the flavor while reducing the calories of the acidic emulsified liquid seasoning.

[0049] (Thickener) There are no particular limitations on the thickener used; conventionally known thickeners for liquid seasonings can be used. For example, gums and / or starches can be used as thickeners.

[0050] Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, low-mucosa gum, jellan gum, and gum arabic. Among these gums, xanthan gum is preferred. Only one of these gums may be used, or two or more may be used in combination.

[0051] Examples of starches include potato starch, corn starch derived from corn (e.g., from sweet corn, dent corn, waxy corn starch), cassava starch, sugarcane starch, sweet potato starch, wheat starch, and rice starch. Additionally, processed starches that have undergone cross-linking, emulsification, esterification, etherification, oxidation, hydrothermal treatment, and other similar treatments can also be used. Examples of starches that have undergone such treatments include acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, phosphoric acid cross-linked starch, and phosphorylated starch. These starches can be used individually or in combination of two or more.

[0052] The content of the thickener can be adjusted appropriately according to the type of thickener. The lower limit of the thickener content relative to the total amount of the acidic emulsified liquid seasoning is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and even more preferably 0.05% by mass or more. The upper limit is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.6% by mass or less. If the thickener content is within the above-mentioned range, it is easy to adjust the viscosity to the desired range, and it is also easy to maintain the emulsification effect.

[0053] (Other raw materials) In acidic emulsified liquid seasonings, in addition to the above-mentioned raw materials, various raw materials commonly used in acidic emulsified liquid seasonings may be appropriately selected and combined without impairing the effects of the present invention. Examples include seasonings such as salt, soy sauce, monosodium glutamate, and Japanese sweet cooking wine; emulsifiers such as mustard powder and pepper; antioxidants such as ascorbic acid and vitamin E; and antibacterial agents.

[0054] <Method for manufacturing acidic emulsified liquid seasonings> An example of a method for manufacturing the acidic emulsified liquid seasoning of the present invention will be described. For example, firstly, an aqueous phase is prepared by mixing water, an acidic ingredient, sesame seeds, and seasonings. Next, an emulsifier is added to the prepared aqueous phase, and while stirring with a mixer or the like, edible oil, which is the oil phase raw material, is injected for coarse emulsification. Then, homogenization is performed using a processing machine or the like with excellent shear force, so that the oil phase is emulsified and dispersed in the aqueous phase, thereby obtaining the acidic emulsified liquid seasoning.

[0055] In the manufacture of acidic emulsified liquid seasonings, conventional apparatus used for manufacturing acidic emulsified liquid seasonings can be used. Examples of such apparatus include general mixers, rod mixers, vertical mixers, homogenizers, etc. Examples of mixer blade shapes include propeller blades, turbine blades, paddle blades, anchor blades, etc.

[0056] 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.

[0057] <Example of manufacturing acidic emulsified liquid seasoning (salad dressing)> [Comparative Example] Following the proportions described in Table 1, an acidic emulsified liquid seasoning was prepared. Specifically, first, vinegar (acetic acid content 4%), ground sesame seeds, salt, sugar, soy sauce, monosodium glutamate, xanthan gum, and water were added to a mixing tank and mixed evenly to prepare an aqueous phase. Then, egg yolks treated with phospholipase were added to the prepared aqueous phase, and soybean oil was added while stirring with a mixer to emulsify and produce the acidic emulsified liquid seasoning.

[0058] Table 1. Formulations of Acidic Emulsified Liquid Seasonings

[0059] [Examples] Examples 1-6 were prepared according to the addition amounts in Table 2 and the same preparation method as the comparative examples. Commercially available ethyl 3-hexenoate was added as described in Table 2 to obtain acidic emulsified liquid seasonings.

[0060] Table 2 Examples of Acidic Emulsified Liquid Seasoning Formulations

[0061] <Evaluation of Acidic Emulsified Liquid Seasonings (Salad Dressings)> (Component Analysis) The content of each component (protein, lipid, carbohydrate and organic acid) in the acidic emulsified liquid seasoning or each raw material obtained above was determined by the following analytical method.

[0062] (Analysis Methods) • Protein: Combustion method, protein conversion factor 6.25 • Lipids: Soxhlet extraction • Carbohydrates: Calculated according to the food labeling standard (Cabinet Office Ordinance No. 10, Heisei 27): 100 - (moisture + protein + lipid + ash + acetic acid) • Organic acids: Titration of acidity (converted to acetic acid) (Calculation of calories) Based on the above component analysis results, the calories (kcal / 100g) of the obtained acidic emulsified liquid seasoning were calculated using the energy conversion factors (calories per 1g of each component (kcal / g)) of each component. The calculation results are shown in Table 2.

[0063] (Energy conversion factor) Protein: 4, Lipids: 9, Carbohydrates: 4, Organic Acids: 3 In addition, for items not specified above, the coefficients recorded in the 2020 edition of the Japanese Food Composition Tables (8th edition) shall apply.

[0064] (pH measurement) The pH of the acidic emulsified liquid seasoning obtained above was measured using a pH meter (Horiba Seisakusho F-72, a stationary pH meter manufactured by Horiba Seisakusho Co., Ltd.) at a pressure of 1 atmosphere and a temperature of 20°C. The measurement results are shown in Table 2.

[0065] (Viscosity measurement) For the acidic emulsified liquid seasoning obtained above, a BH type viscometer was used at a temperature of 20°C and a rotation speed of 10 rpm. The reading was calculated based on the reading after the rotor had rotated 5 revolutions at the start of the measurement. The measurement results are shown in Table 2.

[0066] (Sensory evaluation) The freshly prepared acidic emulsified liquid seasoning was evaluated by a three-member, professionally trained evaluation team. The aroma was smelled from the bottle containing the sample, and the [rich and mellow sesame flavor] was evaluated according to the following criteria. The evaluation team conducted two sensory evaluations to confirm the consistency of the results. The sensory evaluation results are shown in Table 3.

[0067] [Evaluation Criteria] ◎: I could strongly feel the rich and mellow sesame flavor.

[0068] ○: It has a rich and mellow sesame flavor.

[0069] △: A slightly rich and mellow sesame flavor.

[0070] ×: I can't taste the rich and mellow sesame flavor.

[0071] Table 3 Sensory evaluation results of acidic emulsified liquid seasonings

[0072] The embodiments and / or implementation methods described above are merely preferred embodiments and / or implementation methods for implementing the technology of the present invention, and are not intended to limit the implementation methods of the technology of the present invention in any way. Any person skilled in the art can make some modifications or alterations to other equivalent embodiments without departing from the scope of the technical means disclosed in the content of the present invention, but they should still be regarded as the technology or embodiments that are substantially the same as the present invention.

[0073] This document uses specific examples to illustrate the principles and implementation methods of this application. The descriptions of the above embodiments are only for the purpose of helping to understand the methods and core ideas of this application. The above descriptions are only preferred embodiments of this application. It should be noted that due to the limitations of written expression, while there are objectively infinite specific structures, those skilled in the art can make several improvements, modifications, or changes without departing from the principles of this application, and can also combine the above technical features in an appropriate manner. These improvements, modifications, changes, or combinations, or the direct application of the inventive concept and technical solution to other situations without modification, should all be considered within the scope of protection of this application.

Claims

1. An acidic emulsified liquid seasoning, having a calorie content of less than 230 kcal / 100g, and containing sesame seeds, edible oils, emulsifiers, and acidic materials, characterized in that... contains ethyl 3-hexenoate.

2. Acidic emulsified liquid seasoning according to claim 1, characterized in that, The content of ethyl 3-hexenoate is 0.001 ppm or more and 1000 ppm or less relative to the total amount of the acidic emulsified liquid seasoning.

3. Acid emulsion liquid seasoning according to claim 1 or claim 2, characterized in that, The sesame includes ground sesame.

4. Acidic emulsified liquid seasoning according to claim 1 or claim 2, characterized in that, The sesame is contained at 1.0 mass% or more and 15 mass% or less relative to the total amount of the acidic emulsified liquid seasoning.

5. Acidic emulsified liquid seasoning according to claim 1 or claim 2, characterized in that, The edible oil and fat is contained at 3.0 mass% or more and 20 mass% or less relative to the total amount of the acidic emulsified liquid seasoning.

6. Acidic emulsified liquid seasoning according to claim 1 or claim 2, characterized in that, The acid material includes an organic acid.

7. The acidic emulsified liquid seasoning as claimed in claim 6, characterized by The organic acid includes acetic acid.

8. Acidic emulsified liquid seasoning according to claim 1 or claim 2, characterized in that, The emulsifier includes egg yolk.

9. The acidic emulsified liquid seasoning according to claim 8, characterized by The content of the egg yolk is 0.010 parts by mass or more and 0.10 parts by mass or less relative to 1 part by mass of the edible oil and fat.

10. The acidic emulsified liquid seasoning as claimed in claim 1 or claim 2, characterized by The pH of the acidic emulsified liquid seasoning is 3.5 or more and 5.0 or less.

11. Acidic emulsified liquid seasoning according to claim 1 or claim 2, characterized in that, The viscosity of the acidic emulsified liquid seasoning at 20°C is 500 mPa s or more and 10000 mPa s or less.

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