Acidic emulsified liquid seasoning

Abstract

The invention discloses an acidic emulsified liquid seasoning, and relates to a low-calorie acidic emulsified liquid seasoning containing sesame, and although the calorie of the acidic emulsified liquid seasoning is low, the acidic emulsified liquid seasoning can feel strong and mellow sesame flavor. 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 in that the acidic emulsified liquid seasoning also contains trans-2-hexenal (span-2-Hexenal).

Description

TECHNICAL FIELD

[0001] The present application relates to an acid emulsified liquid seasoning, and more particularly to a low calorie sesame-containing acid emulsified liquid seasoning. BACKGROUND

[0002] In the past, acid emulsified liquid seasonings containing sesame have been widely used, and the needs of consumers have diversified. For example, in JP11290036A, as an oil-in-water emulsified sesame-containing paste food that is easy to dissolve in various seasonings and is convenient to use, a sesame paste obtained by grinding 75% by weight or more of sesame particles having a particle size of 100 microns or less in sesame contained therein is proposed, and the content of the sesame paste is 20 to 45% by weight of the oil-in-water emulsified sesame-containing paste food. The oil-in-water emulsified sesame-containing paste food described in JP11290036A, although the sesame paste with a strong flavor is preferred, does not further explore the reduction of calories.

[0003] In recent years, with the enhancement of people's health awareness, people tend to choose low-calorie sesame-containing acid emulsified liquid seasonings. However, the calories of general sesame-containing acid emulsified liquid seasonings are 300 kcal / 100g or more, and people hope to obtain products with lower calories.

[0004] Among the low-calorie liquid seasonings currently sold on the market, for example, there are liquid seasonings that do not add edible fats and oils to achieve extremely low calories (so-called oil-free liquid seasonings). However, since oil-free liquid seasonings do not contain oil in essence, they do not have an emulsified phase, and therefore they are mainly liquid seasonings with a clean taste. However, the characteristic of sesame-containing acid emulsified liquid seasonings is to combine the flavor of sesame and bring a unique thickness from the emulsified state, and although they are popular, they are not suitable for making non-oil liquid seasonings. Therefore, low-calorie sesame-containing acid emulsified liquid seasonings are different from oil-free liquid seasonings, and need to reduce calories while having an emulsified phase. SUMMARY

[0005] Problems to be solved by the Invention The present inventors have found that in the development of low-calorie sesame-containing acid emulsified liquid seasonings, it is difficult to perceive the thick and mellow flavor of sesame, which is a problem in the art. Therefore, the purpose of the present application is to provide an acid emulsified liquid seasoning that can fully perceive the thick and mellow flavor of sesame and the aroma of sesame while being low in calories.

[0006] Means for solving the problems The present inventors and others have conducted in-depth research to solve the above-mentioned problems, and have made unexpected discoveries that by adding specific aroma components, an acid emulsified liquid seasoning with low calories and a thick and mellow sesame flavor can be obtained. The present inventors have completed the present application based on this insight.

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

[0008] An acidic emulsified liquid seasoning having a calorie of 230 kcal / 100 g or less, and containing sesame, edible oil and fat, emulsifier, and sour material. The acidic emulsified liquid seasoning is characterized by containing trans-2-hexenal.

[0009] Preferably, the content of trans-2-hexenal is 0.01 ppm or more and 10,000 ppm or less relative to the total amount of the acidic emulsified liquid seasoning.

[0010] Preferably, the sesame includes sesame pieces.

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

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

[0013] Preferably, the above-mentioned sour material includes an organic acid.

[0014] More preferably, the organic acid includes acetic acid Preferably, the above-mentioned emulsifier includes egg yolk Preferably, the content of the above-mentioned egg yolk is 0.010 mass parts or more and 0.10 mass parts or less relative to 1 mass part of the edible oil and fat, on a raw basis.

[0015] Preferably, the pH of the above-mentioned acidic emulsified liquid seasoning is 3.5 or more and 5.0 or less.

[0016] Preferably, the viscosity of the acidic emulsified liquid seasoning is 500 mPa-s or more and 10,000 mPa-s or less at 20°C.

[0017] According to the present application, it is possible to provide an acidic emulsified liquid seasoning which is low in calorie and in which a rich, mellow sesame flavor can be sufficiently sensed. Such an acidic emulsified liquid seasoning can stimulate the appetite of consumers, and is expected to further expand the market for acidic emulsified liquid seasonings. DETAILED DESCRIPTION

[0018] The technical solutions in the embodiments of the present application will be apparently and completely described below in combination with the data in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all the other embodiments obtained by a person of ordinary skill in the art without any creative work fall within the protection scope of the present application.

[0019] First, the concepts involved in the present application will be described below in connection with data. Note that the following description of the concepts is only for the purpose of making the content of the present application easier to understand and does not limit the scope of the present application; moreover, the embodiments in the present application and the features in the embodiments can be combined with each other without conflict.

[0020] The product temperature in the present application refers to the temperature of the seasoning itself when measuring the pH or other parameters.

[0021] <Acidic emulsified liquid seasoning> The acidic emulsified liquid seasoning of the present application contains at least sesame, edible oil and fat, emulsifier and sour material, and contains specific aroma components. The acidic emulsified liquid seasoning can further contain sugar sweetening material, high-intensity sweetener, thickening agent, water and other raw materials such as seasonings.

[0022] The acidic emulsified liquid seasoning includes, for example, salad dressing, sauce, dip and other similar food. Among them, salad dressing is preferred.

[0023] (Calorie of the acidic emulsified liquid seasoning) The calorie of the acidic emulsified liquid seasoning is 230 kcal / 100 g or less. The upper limit of the calorie is preferably 220 kcal / 100 g or less, more preferably 215 kcal / 100 g or less. In addition, the lower limit can be 50 kcal / 100 g or more, 100 kcal / 100 g or more, or 150 kcal / 100 g or more. In addition, the calorie is a value calculated based on 100 g of the acidic emulsified liquid seasoning.

[0024] (pH of the acidic emulsified liquid seasoning) The pH of the acidic emulsified liquid seasoning is preferably 3.5 or more and 5.0 or less. The lower limit of the pH is more preferably 3.6 or more, further preferably 3.7 or more, further preferably 3.8 or more, most preferably 3.9 or more, and the upper limit is more preferably 4.9 or less, further preferably 4.8 or less, further preferably 4.7 or less, most preferably 4.6 or less. If the pH of the acidic emulsified liquid seasoning is within the above numerical range, it is possible to control the generation of microorganisms in the acidic emulsified liquid seasoning, improve the preservability, and also to harmonize the flavor of the acidic emulsified liquid seasoning well. In the present application, by adjusting the concentration of the sour material, the pH of the acidic emulsified liquid seasoning can be adjusted to the above-mentioned preferred numerical range. In addition, the pH of the acidic emulsified liquid seasoning is a value measured using a pH meter (Horiba Manufacturing Co., Ltd. F-72) under the condition of 1 atm and a product temperature of 20°C.

[0025] (viscosity of the acidic emulsified liquid seasoning) The viscosity of the acidic emulsified liquid seasoning at 20°C is preferably 500 mPa-s or more and 10,000 mPa-s or less. The lower limit of the viscosity is more preferably 700 mPa-s or more, further preferably 1,000 mPa-s or more, further more preferably 1,200 mPa-s or more, most preferably 1,400 mPa-s or more, and the upper limit is more preferably 8,000 mPa-s or less, further preferably 7,000 mPa-s or less, further preferably 6,500 mPa-s or less, most preferably 6,000 mPa-s or less. The viscosity of the acidic emulsified liquid seasoning is a value calculated from the reading at 5 revolutions of the rotor after the start of measurement, using a BH-type viscometer, at a product temperature of 20°C, a rotation speed of 10 rpm, using a No. 3 rotor.

[0026] (Water content of the acidic emulsified liquid seasoning) The water content of the acidic emulsified liquid seasoning is not particularly limited and can be appropriately adjusted according to the blending amount of each component. The lower limit of the water content of the acidic emulsified liquid seasoning is preferably 35 mass% or more, more preferably 40 mass% or more, further preferably 45 mass% or more, further more preferably 50 mass% or more, most preferably 55 mass% or more, and the upper limit is preferably 95 mass% or less, more preferably 90 mass% or less, further preferably 85 mass% or less.

[0027] (Water phase content of the acidic emulsified liquid seasoning) The water phase content of the acidic emulsified liquid seasoning is not particularly limited and can be appropriately adjusted according to the blending amount of each component. The lower limit of the water phase content of the acidic emulsified liquid seasoning is preferably 75 mass% or more, more preferably 80 mass% or more, further preferably 85 mass% or more, and the upper limit is preferably 98 mass% or less, more preferably 97 mass% or less, further preferably 95 mass% or less. In the present application, the water phase content of the acidic emulsified liquid seasoning refers to the amount after excluding the content of the edible oil and fat from the total amount of the acidic emulsified liquid seasoning.

[0028] (Aroma component) In the acidic emulsified liquid seasoning, at least trans-2-hexenal is contained as an aroma component. The chemical formula of trans-2-hexenal is C6H 10 O), and the CAS number is 6728-26-3. Trans-2-hexenal is originally not contained in natural sesame and does not have a sesame-like aroma but a flower-like aroma, and is known to be contained in tomatoes, strawberries, apples, and the like. However, the present inventors have unexpectedly found that the rich and mellow sesame flavor is enhanced when trans-2-hexenal is added to an acidic emulsified liquid seasoning containing sesame.

[0029] Further, in addition to the trans-2-hexenal, the acidic emulsified liquid seasoning can contain the aroma components contained in the conventional sesame acidic emulsified liquid seasoning, and other aroma components can be added within a range not impairing the effects of the present application.

[0030] The content of the trans-2-hexenal in the acidic emulsified liquid seasoning is preferably 0.001 ppm or more (e.g., 0.001 to 0.01 ppm), more preferably 0.01 ppm or more, and further preferably 0.1 ppm or more, relative to the total amount of the acidic emulsified liquid seasoning. It has been confirmed that the rich and mellow sesame flavor can be even sufficiently felt when the content of the trans-2-hexenal is in the range of 0.001 ppm or more. In addition, the upper limit is preferably 10,000 ppm or less, more preferably 1,000 ppm or less, further preferably 100 ppm or less, and most preferably 10 ppm or less. It has been confirmed that the rich and mellow sesame flavor can be even sufficiently felt when the content of the trans-2-hexenal is in the range of 10,000 ppm or less. If the content of the trans-2-hexenal in the acidic emulsified liquid seasoning is in the above range, the rich and mellow aroma of the sesame acidic emulsified seasoning can be more felt. Note that the content of the trans-2-hexenal in the acidic emulsified liquid seasoning can be measured and calculated by a conventional method, for example, by solid phase microextraction-gas chromatography mass spectrometry (SPME-GC-MS). In addition, [ppm] in the present specification means mass concentration (w / w).

[0031] The content of the trans-2-hexenal in the acidic emulsified liquid seasoning is not particularly limited and can be adjusted, for example, by adding the trans-2-hexenal as a flavoring agent to the acidic emulsified liquid seasoning. Alternatively, the method can be used in combination with a food or food additive containing the trans-2-hexenal.

[0032] (sesame) The acidic emulsified liquid seasoning preferably contains a substance in which sesame is subjected to a pulverization treatment (ground sesame), and can also contain a substance in which sesame is not subjected to a pulverization treatment (sesame grain). The pulverization treatment method of the sesame is not particularly limited and can be performed by a conventional method, such as a stone mortar, a colloid mill, a pulverizer, a food cutter, a miller, and a roll mill. In addition, the shape and size of the plant pulverized substance are not particularly limited and can be any shape and size that is generally easily added to a liquid seasoning. In the present application, as the sesame pulverized substance, a ground sesame is preferably used.

[0033] The ground sesame is obtained by roughly pulverizing sesame and has a size of 0.3 mm or more.

[0034] The ground sesame can produce a grinding aroma and a rich aroma at the time of grinding, and a unique rich aroma can be produced by emulsification of the oil. Therefore, in the present application, since the acidic emulsified liquid seasoning contains the ground sesame, the rich aroma of the sesame flavor of the acidic liquid seasoning containing the sesame can be further felt.

[0035] The content of the sesame, in terms of dry matter, is preferably 1.0% by mass or more and 15% by mass or less, relative to the total amount of the acidic emulsified liquid seasoning. The lower limit of the content of the sesame (particularly, the ground sesame) is more preferably 2.0% by mass or more, further preferably 3.0% by mass or more, and still 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 still further preferably 10% by mass or less. If the content of the sesame (particularly, the ground sesame) is within the above range, the rich aroma of the sesame flavor of the acidic liquid seasoning containing the sesame can be felt. In addition, the amount of the sesame in terms of dry matter refers to the amount of the sesame when the moisture content is removed (zero moisture).

[0036] (Eating oil) As the eating oil, there is no particular limitation, and a conventionally known eating oil and an oil-soluble flavor can be used. As the eating oil, for example, vegetable oils such as soybean oil, rapeseed oil, palm oil, cottonseed oil, corn oil, sunflower oil, coconut oil, sesame oil, olive oil, linseed oil, rice oil, tea flower oil, perilla oil, grape seed oil, peanut oil, almond oil, avocado oil, and fish oil, beef tallow, lard, chicken oil, or MCT (medium-chain triglyceride), diglyceride, hardened oil, interesterified oil, and the like obtained by chemical or enzymatic treatment, and the like can be exemplified. Among them, soybean oil, rapeseed oil, corn oil, palm oil, or a mixed oil thereof is preferably used.

[0037] The oil-soluble flavor refers to an aroma component refined from a natural product or an artificially synthesized aroma component, and the like. As the oil-soluble flavor, for example, sesame flavor, vegetable flavor, citrus flavor (lemon, grapefruit, yuzu, orange, and the like), fruit flavor (banana, strawberry, apple, pineapple, and the like), milk flavor (yogurt, butter, milk, and the like), mint flavor, vanilla flavor, nut flavor, and the like can be exemplified. These oil-soluble flavors can be used alone or in combination of two or more.

[0038] 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.

[0039] (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.

[0040] 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.

[0041] 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.

[0042] 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 the 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.

[0043] (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.

[0044] 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 enhancing its flavor.

[0045] (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.

[0046] 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.

[0047] (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.

[0048] 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.

[0049] 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.

[0050] 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.

[0051] (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.

[0052] <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 material, 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, and the acidic emulsified liquid seasoning can be obtained.

[0053] 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, and homogenizers. Examples of mixer blade shapes include propeller blades, turbine blades, paddle blades, and anchor blades.

[0054] The present invention will be described in more detail below with reference to specific embodiments, but the present invention is not limited to the content of the following embodiments.

[0055] <Example of manufacturing acidic emulsified liquid seasoning (salad dressing)> [Examples 1-6] According to the formulas described in Table 1, acidic emulsified liquid seasonings were prepared. Specifically, firstly, vinegar (acetic acid content 4%), ground sesame seeds, salt, sugar, soy sauce, monosodium glutamate, xanthan gum, and water were added sequentially 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 prepare an acidic emulsified liquid seasoning. Commercially available trans-2-hexenal was added to the prepared acidic emulsified liquid seasoning according to the amounts shown in Table 1 to prepare Examples 1-6.

[0056] Table 1. Proportions for Acidic Emulsified Liquid Seasonings

[0057] <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.

[0058] (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.

[0059] (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.

[0060] (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.

[0061] (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.

[0062] (Sensory evaluation) (Sensory evaluation) According to Table 1, acidic emulsified liquid seasonings with different aroma component concentrations were prepared in Examples 1-6. A sensory evaluation panel composed of three professionally trained judges opened the containers containing the freshly prepared samples of Examples 1-6, smelled the aroma from the container opening, and then evaluated the "rich and mellow sesame flavor" according to the following evaluation criteria. The evaluation of each example was confirmed and discussed among the judges, and the final evaluation results were given after reaching a consensus, as shown in Table 2.

[0063] [Evaluation Criteria] (Rich and mellow sesame flavor) ◎: I could strongly feel the rich and mellow sesame flavor.

[0064] ○: You can feel the rich and mellow sesame flavor.

[0065] △: You can taste the rich and mellow sesame flavor.

[0066] ×: I can't taste the rich and mellow sesame flavor.

[0067] [Table 2] Sensory evaluation of acidic emulsified liquid seasonings (salad dressings)

[0068] 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.

[0069] 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 trans-2-hexenal.

2. The acidic emulsion-type seasoning according to claim 1, characterized by, The content of trans-2-hexenal is 0.01 ppm or more and 10,000 ppm or less relative to the total amount of the acidic emulsified seasoning.

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

4. The acidic emulsion-type seasoning according to claim 1 or claim 2, characterized by, The sesame is contained at 1.0 mass% or more and 15 mass% or less relative to the total amount of the acidic emulsified seasoning.

5. The acidic emulsion-type 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 seasoning.

6. The acidic emulsion-type seasoning according to claim 1 or claim 2, characterized by, The acid material includes an organic acid.

7. The acidic emulsion seasoning according to claim 6, characterized by The organic acid includes acetic acid.

8. The acidic emulsion-type seasoning according to claim 1 or claim 2, characterized by, The emulsifier includes egg yolk.

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

10. The acidic emulsion-type seasoning according to claim 1 or claim 2, characterized in that, The pH of the acidic emulsified seasoning is 3.5 or more and 5.0 or less.

11. The acidic emulsion-type seasoning according to claim 1 or claim 2, characterized in that, The viscosity of the acidic emulsified seasoning is 500 mPa s or more and 10,000 mPa s or less at 20°C.

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