Acidic emulsified liquid seasoning

Abstract

The invention discloses an acidic emulsified liquid seasoning, and relates to a sesame-containing acidic emulsified liquid seasoning which can still feel mellow sesame flavor after being stored for a certain period after being manufactured. The present invention relates to an acidic emulsified liquid seasoning containing sesame, edible oil, an emulsifier and a sour material. In addition, the acidic emulsion liquid seasoning according to the present invention is characterized by further containing 2-hexanol (2-Hexanol).

Description

Technical Field

[0001] This invention relates to an acidic emulsified liquid seasoning, and more specifically, to an acidic emulsified liquid seasoning containing sesame that retains a rich and mellow sesame flavor even after being stored for a certain period of time. Background Technology

[0002] Acidic liquid condiments such as mayonnaise and sauces impart a variety of flavors and a refreshing aftertaste from their acidity. Their uses are diverse; they are versatile condiments used in all kinds of dishes, including raw vegetable salads with tomatoes, lettuce, cabbage, and corn; fruit salads with apples, kiwis, and oranges; dipping sauces for hot pot dishes; cooked vegetables such as boiled potatoes; and sauces for tofu or meat dishes. Among the various types of acidic liquid condiments, sesame-based acidic liquid condiments, characterized by their refreshing acetic acid flavor and the distinctive aroma of sesame, have gained considerable popularity.

[0003] For acidic liquid seasonings containing sesame, the unique aroma of sesame is easily degraded, so various studies have been conducted to maintain this aroma. JP2008154476A proposed the following solution: to maintain the slight aroma of freshly ground roasted sesame seeds by adding specific spices. However, this technique only maintains the slight aroma of freshly ground roasted sesame seeds, rather than creating a novel and unique flavor that stimulates consumers' appetite. Summary of the Invention

[0004] The problem that the invention aims to solve The inventors have discovered that in the development of acidic emulsified liquid seasonings containing sesame, it is difficult to perceive the rich and mellow flavor of sesame after a certain period of storage following manufacturing. This is a challenge in the field. Therefore, the purpose of this invention is to provide an acidic emulsified liquid seasoning that retains the rich, mellow, and aromatic flavor of sesame even after a certain period of storage following manufacturing.

[0005] 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 can be obtained that retains a rich and mellow sesame flavor even after a certain period of storage following manufacturing. Based on this insight, the inventors completed this invention.

[0006] That is, according to the present invention, the following invention is provided.

[0007] An acidic emulsified liquid seasoning contains sesame seeds, edible oils, emulsifiers, and acidic ingredients. The acidic emulsified liquid seasoning is characterized by containing 2-hexanol.

[0008] Preferably, the content of 2-hexanol relative to the total amount of acidic emulsified liquid seasoning is 0.01 ppm to 10,000 ppm, more preferably 0.05 ppm to 5,000 ppm.

[0009] Preferably, the sesame seeds include crushed sesame seeds.

[0010] 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.

[0011] 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.

[0012] Preferably, the acidic ingredients include organic acids.

[0013] More preferably, the organic acid includes acetic acid. Preferably, the emulsifier includes egg yolk. 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.

[0014] Preferably, the pH value of the above-mentioned acidic emulsified liquid seasoning is above 3.5 and below 5.0.

[0015] Preferably, the acidic emulsified liquid seasoning has a viscosity of 500 mPa·s or more and 10,000 mPa·s or less at 20°C.

[0016] According to the present invention, an acidic emulsified liquid seasoning can be provided that retains its rich and mellow sesame flavor even after being stored for a certain period of time after manufacturing. This acidic emulsified liquid seasoning can stimulate consumers' appetite and is expected to further expand the market for acidic emulsified liquid seasonings. Detailed Implementation

[0017] 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.

[0018] 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.

[0019] In this invention, the product temperature refers to the temperature of the seasoning itself when measuring pH value or other parameters.

[0020] <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.

[0021] Acidic emulsified liquid seasonings, including, for example, salad dressings, sauces, dips, and other similar food products. Among these, salad dressings are preferred.

[0022] (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.

[0023] (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.

[0024] (Moisture content of acidic emulsified liquid seasonings) The moisture content of the acidic emulsified liquid seasoning is not particularly limited and can be adjusted appropriately according to the proportions of each ingredient. The lower limit of the moisture content of the acidic emulsified liquid seasoning 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.

[0025] (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 20% by mass or more, more preferably 30% by mass or more, and even more preferably 40% 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.

[0026] (Aroma components) In acidic emulsified liquid seasonings, at least 2-hexanol is contained as an aroma component. The chemical formula of 2-hexanol is (C6H2O). 14 2-Hexyl alcohol (CAS No. 626-93-7) is a component not found in natural sesame seeds. It does not have a sesame-like aroma but rather a fruity aroma, and is known to be found in apples, rubber, citrus fruits, etc. However, the inventors unexpectedly discovered that adding 2-hexyl alcohol to an acidic emulsified liquid seasoning containing sesame seeds enhances the rich and aromatic sesame flavor.

[0027] In addition to 2-hexanol, the aroma components contained in the conventional sesame-containing acidic emulsified liquid seasoning can also be added to the acidic emulsified liquid seasoning. Other aroma components can also be added without impairing the effect of the present invention.

[0028] The content of 2-hexanol in the acidic emulsified liquid seasoning, relative to the total amount of the acidic emulsified liquid seasoning, preferably has a lower limit of 0.05 ppm or more, more preferably 0.1 ppm or more, and even more preferably 1 ppm or more. Verification shows that when the content of 2-hexanol is in the range of 0.05 ppm or more, a rich and mellow sesame flavor can be perceived. Furthermore, the upper limit is preferably 5000 ppm or less, more preferably 1000 ppm or less, even more preferably 100 ppm or less, and most preferably 10 ppm or less. Verification shows that when the content of 2-hexanol is in the range of 5000 ppm or less, a rich and mellow sesame flavor can be perceived. If the content of 2-hexanol in the acidic emulsified liquid seasoning is within the above-mentioned range, the rich mellow aroma and sesame fragrance of the sesame acidic emulsified seasoning can be more fully appreciated. It should be noted that the content of 2-hexanol 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). In addition, [ppm] in this specification refers to mass concentration (w / w).

[0029] There are no particular limitations on how the content of 2-hexanol in acidic emulsified liquid seasonings can be adjusted. For example, 2-hexanol can be added as a flavoring agent to acidic emulsified liquid seasonings. Alternatively, it can be combined with food products or food additives containing 2-hexanol.

[0030] (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 a mortar and pestle, colloid mill, fine grinder, food cutter, odometer, and roller mill. Furthermore, the shape and size of the pulverized plant material are not particularly limited, as long as it is a shape and size that is generally easy to add to the liquid seasoning. In this invention, ground sesame seeds are preferred as the pulverized sesame material.

[0031] Grinded sesame seeds are obtained by coarsely crushing sesame seeds, with a size of 0.3mm or larger.

[0032] 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.

[0033] 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, even more preferably 4.0% by mass or more, and the upper limit is more preferably 13% by mass or less, even more preferably 11% by mass or less, and even more 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 sesame refers to the amount of sesame after removing the moisture content (assuming zero moisture) when the sesame has absorbed water.

[0034] (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.

[0035] 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.

[0036] The content of edible oil (the total content of edible oil and oil-soluble flavorings) relative to the total amount of acidic emulsified liquid seasoning is preferably 1 to 70% by mass, more preferably 5 to 50% by mass, and particularly preferably 15 to 50% by mass. If the content of edible oil is within the above range, although the calories are low, it can still impart an emulsified state that matches the flavor of sesame and bring a unique richness.

[0037] (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.

[0038] 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.

[0039] 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.

[0040] 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 an emulsified state in the acidic emulsified liquid seasoning.

[0041] (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.

[0042] 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.

[0043] (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.

[0044] The content of sugar sweeteners can be adjusted appropriately according to the type of sugar-based sweetener. 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, the flavor will be more easily enhanced within the acidic emulsified liquid seasoning.

[0045] (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.

[0046] 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.

[0047] 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.

[0048] 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.

[0049] (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.

[0050] <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.

[0051] 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.

[0052] 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.

[0053] <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, first, 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 2-hexanol was added to the prepared acidic emulsified liquid seasoning according to the amounts shown in Table 1 to prepare Examples 1-6.

[0054] Table 1. Proportions for Acidic Emulsified Liquid Seasonings

[0055] <Evaluation of Acidic Emulsified Liquid Seasonings (Salad Dressings)> (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.

[0056] (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.

[0057] (Sensory evaluation) According to Table 1, acidic emulsified liquid seasonings with different aroma component concentrations were prepared in Examples 1-6. Ten days after preparation, a sensory evaluation panel composed of three professionally trained judges opened the containers containing the 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.

[0058] [Evaluation Criteria] (Rich and mellow sesame flavor) ○: You can feel the rich and mellow sesame flavor.

[0059] △: You can taste the rich and mellow sesame flavor.

[0060] ×: I can't taste the rich and mellow sesame flavor.

[0061]

Table 2

[0062] 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.

[0063] 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, comprising sesame seeds, edible oils, emulsifiers, and acidic materials, characterized in that, It contains 2-hexanol.

2. The acidic emulsified liquid seasoning according to claim 1, characterized in that, The content of 2-hexanol relative to the total amount of the acidic emulsion liquid seasoning is between 0.01 ppm and 10,000 ppm.

3. The acidic emulsified liquid seasoning according to claim 1 or claim 2, characterized in that, Sesame seeds include ground sesame seeds.

4. The acidic emulsified liquid seasoning according to claim 1 or claim 2, characterized in that, The sesame seeds contained, on a dry basis, are 1.0% to 15% by mass relative to the total amount of the acidic emulsified liquid seasoning.

5. The acidic emulsified liquid seasoning according to claim 1 or claim 2, characterized in that, The edible oil content is 3.0% to 20% by mass relative to the total amount of the acidic emulsified liquid seasoning.

6. The acidic emulsified liquid seasoning according to claim 1 or claim 2, characterized in that, Acidic materials include organic acids.

7. The acidic emulsified liquid seasoning according to claim 6, characterized in that, The organic acid includes acetic acid.

8. The 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 in that, The egg yolk content, calculated in raw form, is between 0.010 and 0.10 parts by weight relative to 1 part by weight of the edible oil.

10. The acidic emulsified liquid seasoning according to claim 1 or claim 2, characterized in that, Acidic emulsified liquid seasonings have a pH value between 3.5 and 5.

0.

11. The acidic emulsified liquid seasoning according to claim 1 or claim 2, characterized in that, The acidic emulsified liquid seasoning has a viscosity of 500 mPa·s to 10000 mPa·s at 20°C.

Images